First, because prosciutto wrapped pork tenderloin with fig sauce definitely meets my personal Christmas Dinner criteria, AKA, food that is rich, decadent, and meaty.
And, secondly, because I do believe that after this hits the internet double-porking is going to be all the rage (I swear I’m not grandiose).
But seriously, what could be better than taking a piece of lean, tender pork and wrapping it with cured fatty pork and roasting it to perfection? I really think the answer to this question is nothing.The meat requires literally nothing more than this intimate marriage of pork products- not even salt and pepper – as the prosciutto provides enough smokiness and saltiness to add interest and flavor without going wild with any other seasonings. How easy is that?
Now double-porking technique is fairly straightforward as is illustrated in the photo (look up top ↑). The suggested method is to line up your prosciutto in a line, barely overlapping, so you can roll the pieces over the pork tenderloin without any gaps. For a 1 1/2 lb pork tenderloin I used about 5 ounces of prosciutto. The fig sauce pairs exceptionally well with this entree and includes a combination of red wine, brandy, chicken stock, fig preserves, and dried black mission figs. The entire mixture is reduced for about 20 minutes or until it is thickened. (And then I added butter, because, you know, decadence…)
I mean- we all love bacon wrapped figs as appetizers- so why not upgrade this concept for a festive entree? So for any of you last-minute-ers out there, I hope you consider giving this one a try. As for me- I’m about to dig in to my double-porked leftovers. Yum!
Prosciutto Wrapped Pork Tenderloin with Fig Sauce
- 1 ½ lbs pork tenderloin
- 5.3 oz prosciutto
- ½ cup dried black mission figs halved
- 1 cup low-sodium chicken stock
- 1 cup dry red wine I used Bordeaux
- 3 tablespoons fig preserves or fig butter
- 3 tablespoons brandy
- 2 tablespoons butter
- Salt and Pepper to taste
- Preheat oven to 350 degrees and line baking tray with parchment.
- Line prosciutto on the tray, overlapping slightly, until you have created a strip approximately the size of your pork tenderloin.
- Set pork tenderloin on top of the prosciutto and then gently wrap the pork with the prosciutto; tuck the ends under as needed.
- Cook in oven for about 30 minutes, or until internal temperature reads 140 degrees (Pork will be medium; cook longer if you prefer well-done pork).
- Meanwhile prepare sauce by combining figs, chicken stock, wine, fig preserves, and brandy in a small saucepan. Bring to a boil and cook, uncovered, for approximately 20 minutes or until mixture is thickened and reduced to about 1 cup of volume.
- Melt butter into the mixture.
- Season with salt and pepper, to taste.
- Serve pork with fig sauce.