Pork Tenderloin Stuffed with Prosciutto and Fig Jam
Jenny
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!
Preheat the oven to 425˚F. Layer on fig jam, prosciutto, spinach and cheese on the pork tenderloin.
Roll tightly lengthwise and use butchers twine to tie the pork in one inch increments. Season with salt and pepper.
In a large oven safe skillet on medium high heat, add oil and sear the pork for 1 minute on each side.
Roast the pork for 20 minutes or until the center reaches 145-150˚F. Transfer onto a cutting board and cover with foil.
In the same skillet on medium heat, melt butter and sauté garlic and thyme for 30 seconds. Add red wine and balsamic vinegar and simmer for 5 minutes. Stir in fig jam and season with salt and pepper to taste.
Remove the butchers twine and then slice the pork tenderloin into half inch slices. Drizzle red wine sauce over the pork.
Notes
Remove any silver skin from the pork tenderloin to ensure tender meat.
Use a probe thermometer. It'll notify you when the pork reaches 145-150˚F to guarantee a juicy and tender pork.
Serve with fresh figs if they're in season. The ultimate bite is with pork, red wine sauce and a piece of fig!