Pork Tenderloin Stuffed with Prosciutto and Fig Jam

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Tender and juicy pork stuffed with prosciutto, fig jam, gorgonzola cheese and spinach drizzled with a balsamic red wine sauce. An incredible dinner in 30 minutes!

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Preheat the oven to 425˚F. Butterfly the pork tenderloin then layer on fig jam, prosciutto, spinach and cheese.

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Roll the pork tightly lengthwise and use butchers twine to tie the pork in one inch increments. Season with salt and pepper.

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In a large oven safe skillet, on medium high heat, add oil and sear the pork for 1 minute on each side. Roast for 20 minutes or until the center reaches 145-150˚F

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On medium heat, melt butter in the skillet and sauté the garlic and thyme for 30 seconds.

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Add red wine and balsamic vinegar and simmer for 5 minutes. Stir in fig jam and season with salt and pepper to taste.

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Remove the butchers twine and then slice the pork tenderloin into half inch slices. Drizzle the red wine sauce over the pork.

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Get the full recipe with tips at the link below!

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