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



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.



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.



Let rest a few minutes so the juices distribute evenly before slicing.
Remove the string.



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.



This was special enough for a holiday dinner, served with some brussels sprouts and potato gratin!