Prosciutto Wrapped Pork Tenderloin (Stuffed with Figs & Brie)

Name: Prosciutto Wrapped Pork Tenderloin (Stuffed with Figs & Brie)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4-6
Ingredients: 2 pork tenderloins, each about 1.1 to 1.5 lb (500 to 700 g); Salt and pepper; 16 to 20 thin slices prosciutto; 2 tablespoons olive oil; 2 medium red onions, thinly sliced; 2 small cloves of garlic, minced; 10 to 14 dried figs, chopped (about 1 1/2 cups); 4 tablespoons dried cranberries, chopped; 4 to 6 tablespoons water, apple cider or white wine (to soften fruit); 5.5 oz Brie, cubed (160 g); 2 teaspoons chopped fresh thyme or fresh rosemary; Salt and pepper to taste; Olive oil for brushing; Fresh thyme for garnish (optional); Provisions Large Oval Roaster; Provisions Mini Au Gratins 2-Piece Set

Prosciutto Wrapped Pork Tenderloin (Stuffed with Figs & Brie)

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

25 minutes

Cook Time

30 minutes

This recipe features a crispy prosciutto-wrapped pork tenderloin stuffed with a rich mix of figs, cranberries, Brie and caramelized onions. Each slice is sweet, savory and creamy all at once, making it perfect for holidays or any dinner where you want something special without a lot of fuss. It’s the kind of dish that looks impressive but comes together with simple, reliable steps.

Ingredients

Pork

2 pork tenderloins, each about 1.1 to 1.5 lb (500 to 700 g)
Salt and pepper
16 to 20 thin slices prosciutto

Filling

2 tablespoons olive oil
2 medium red onions, thinly sliced
2 small cloves of garlic, minced
10 to 14 dried figs, chopped (about 1 1/2 cups)
4 tablespoons dried cranberries, chopped
4 to 6 tablespoons water, apple cider or white wine (to soften fruit)
5.5 oz Brie, cubed (160 g)
2 teaspoons chopped fresh thyme or fresh rosemary
Salt and pepper to taste

Finishing

Olive oil for brushing
Fresh thyme for garnish (optional)

Directions

Make the filling

Heat olive oil in a skillet over medium heat. Add the onions and cook slowly, stirring often, until they are deep golden and very soft, about 15 to 18 minutes. Add the garlic and cook for one more minute. Remove from the pan and set aside.
Place the chopped figs and cranberries with the water, cider or wine into the skillet. Warm briefly to soften the fruit and for the liquid to reduce.
Add the onion mixture, along with the thyme, back into the skillet and stir to combine. Season lightly with salt and pepper. Let the mixture cool until just warm, then fold in the Brie.

Prepare the pork

Trim the tenderloins and remove any silver skin. Butterfly each one lengthwise, open them flat, and gently pound to an even thickness.
Season the inside with salt and pepper. Divide the filling between the two tenderloins and spread it in thin, even strips down the centers.

Roll and wrap

Roll each tenderloin tightly from the long side.
Lay out the prosciutto slices in slightly overlapping rows. Wrap each tenderloin fully in prosciutto and brush lightly with olive oil.
Tie with kitchen twine in three or four spots.

Roast the pork

Heat your oven to 400°F (200°C). Place the wrapped tenderloins seam-side down on a parchment-lined baking sheet, leaving space between them for air circulation.
Roast for 25 to 35 minutes, depending on size, until the internal temperature reaches 145 to 149 F (63 to 65 C). Rest for 10 minutes before slicing.
If the prosciutto needs more crisping, broil for 1 to 2 minutes. Watch it closely so it doesn’t burn.
If roasting with vegetables, elevate the pork on a few carrots so the air can circulate and the prosciutto remains crisp.