Stuffed Pork Loin w/ Figs, Prosciutto & Sage
OK people, this is seriously good.
Pork tenderloin has to be the easiest and cheapest weeknight dinner (besides spaghetti!) and you can do so much to it.
Cut a 1.5 lb. pork tenderloin (any size will do) and make the following stuffing in a food processor:
4 tbsp of butter
6 fresh sage leaves
4 slices of prosciutto
6 dried figs
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9kD1wjgbkgmu7i2OdRftvzV4tsWXZEn68-oARl4VxCnFZ8wh3KwrBk06N8asmMBgkLAh9kL7wvUtY0MZIVLZv5N2ixVBkWf3FVSJXumQmHxfUuTL_y2o6yJyd-M9nSmUOf9hppokJPnn/s400/pork+figs+collage.jpg)
Pulse this mixture a few times until it is combined to a thick paste.
Cut a slit thru the middle of your pork, but don't go thru to the bottom and with your hands, stuff this fig butter stuff into the center of the meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRnwNsjb-jEP5z3pOKM2sDt_YiXwyqRtYuxM_cjMwI9Nf0Nh96Xer4hTqRHcaNan-Mu-L-ful6QY4QfD1skQyhaBd799u1GEDpdtSOMQ1EzxuWWwW1fUT8Gg-Q-pQHwNIaDSicDGnHMb_/s400/pork+figs4.jpg)
Tie together with kitchen twine to secure.
Rub the tenderloin with olive oil, kosher salt and pepper.
I cooked it at 450F for 15 minutes, then turned the oven down to 350 and cooked it another 30 minutes. You want pork to be 160 degrees when done.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo98ftXRIsegLnj2LsF6vclMleYh86yDh39xyL5f5-2cvjtVm1Mb77jCYUBaiKWRjZ3kQoMWX4JNkx-vMuBucyVbI3O0g5vtMs1dXiSZZtXdzL3N3szrUF0YU3BC90fJUUwvnUCy7y5Lzo/s400/pork+figs6.jpg)
Let rest a few minutes so the juices distribute evenly before slicing.
Remove the string.
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To make a simple pan sauce, use the drippings in the pan and whisk in a tablespoon of honey mustard. There won't be a lot of sauce, but enough to drizzle over the pork slices.
This definitely had the WOW factor. I have always loved pork stuffed with prunes and dried fruits, but the sage and prosciutto really made it special.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZHf29l6I6Rucghk7hGObbkAqQ3FYbF3cg2Ljobw8I9UZgtqFHwQEtQ3XDs3755yuTlk2zT5AWenseHUJi54TOfAv2nf2yP9Rfxmza9T-SYs4rci9J22WdgDnA2tJNnriPdGS7RfxeNTq/s400/pork+figs8.jpg)
This was special enough for a holiday dinner, served with some brussels sprouts and potato gratin!
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Comments
I just made something with your beloved figs I think you'll enjoy.
I think it's so funny that we are always making the same foods. Great minds think alike!
Sam
HUGE hit! It was delicious!
Thanks for the recipe.