Stuffed Pork Tenderloin with Figs and Prosciutto - Showstopper Dinner
Turn a basic boneless pork tenderloin into an elegant meal with a decadent butter fig paste and salty prosciutto filling. This Stuffed Pork Tenderloin is perfect for a special occasion, holiday meal, or whenever you are looking to impress your dinner guests. Just follow the easy steps then bake and in 40 minutes your entire house will smell amazing—and the dinner guests will be happy too!
Ingredients
- 8 tablespoons butter (room temp)
- ½ cup dried black mission figs (stems trimmed)
- 2 tablespoons fresh rosemary
- 1 clove garlic
- salt and pepper
- 1 ½ lbs pork tenderloin (up to 2 lbs)
- 4 slices prosciutto
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400º.
- Butter: In a food processor, pulse the butter, figs, rosemary and garlic until it forms a chunky paste.
- Make a long cut down the center of the pork tenderloin and open it so that it lays flat. Cover with plastic wrap and pound it flat.
- Season lightly with salt and pepper and lay the prosciutto slices on top. Spoon butter mixture on top spreading to cover the pork. Pull the sides back together and secure with butcher's twine.
- In a large oven proof skillet, heat oil over medium high heat. Sear the pork on all sides, about 5 minutes total. Place the skillet in the oven and roast until the internal temperature reaches 135º to 140º, about 12 minutes depending on the size of the pork loin. Transfer to cutting board and let rest for 5 minutes.
- Slice pork and spoon any fig mixture that escaped over the top.
Barbara's Notes + Tips
- A pork tenderloin generally comes packaged with two tenderloins. This recipe makes enough filling for one. If making both, double the filling.
- You can remove this with the temperature in the center reaches 135º. If you cover it with foil it will continue to cook until it reaches 145º.
- You can use dried or fresh figs for this recipe.
Nutrition
Calories: 380kcal | Carbohydrates: 8g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 212mg | Potassium: 530mg | Fiber: 1g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
