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Prosciutto Wrapped Pork Tenderloin with Fig Sauce

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Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.