Carrabba's Pork Tenderloin with Port Wine and Fig Sauce

Not only did Carrabba's invite me to a day of taste testing, they provided the recipe for their special dish--the Prosciutto Wrapped Pork Tenderloin with the Port Wine and Fig Sauce.  This recipe is perfect for a evening in or anytime you want to impress guests. It really isn't that difficult to make but there are a few steps.

Why This Recipe Works

Carrabba's Prosciutto Wrapped Pork Tenderloin with Port Wine and Fig Sauce is a relatively easy dish that seamlessly blends savory and sweet flavors. This recipe elevates pork tenderloin to a whole new level, making it perfect for special occasions or when you want to impress your guests. The rich port wine and fig sauce drizzled over perfectly cooked tenderloin create a dining experience like no other.

What Goes into This Recipe

• Pork Tenderloin: Pork tenderloin is one of the leanest and most tender cuts of pork available. Its tenderness makes it a popular choice among chefs and home cooks alike. When prepared correctly, it's juicy, succulent, and virtually melt-in-your-mouth. Pork tenderloin is a nutritious choice, as it is low in fat and a good source of lean protein.
• Prosciutto: Prosciutto is an Italian dry-cured ham that has become renowned worldwide for its exceptional flavor and texture. Prosciutto is appreciated for its delicate, salty flavor and melt-in-your-mouth texture. In this dish, it balances the sweetness of figs and the richness of the port wine sauce beautifully, creating a harmonious blend of flavors and textures in dishes.
• Port wine: Port wine, often simply referred to as "Port," is a fortified wine that hails from the Douro Valley in Portugal. What sets Port wine apart is the fortification process, where grape spirits are added to the wine during fermentation, stopping it before all the sugar converts to alcohol. This results in a sweet and rich wine with a higher alcohol content, making it perfect for sipping after a meal or pairing with desserts.
• Fresh Figs: Figs have been cultivated in the Mediterranean region for thousands of years and are celebrated for their sweet, honey-like flavor and unique texture. They are often associated with the Mediterranean way of life and have deep cultural and culinary significance in this region.

How to Make This Recipe

How to Make This Recipe:

Preheat your grill to medium-high heat.

Lay tenderloin on prosciutto and roll, to wrap tenderloin (prosciutto should be overlapping min ¼”). Cut pork tenderloin into 2 to 2 ½ oz portions.

Rub the pork tenderloins with olive oil and season generously with salt, black pepper, and the minced fresh rosemary.

Grill the tenderloins for about 5-7 minutes per side, or until they reach an internal temperature of 145°F (63°C). Remove them from the grill, cover with foil, and let them rest.

Prepare the port wine and fig sauce. In a saucepan, combine the port wine and figs and cook down for about five minutes. Add chicken broth, honey, a dash of balsamic vinegar, thyme, rosemary and salt. Bring the mixture to a boil and then reduce the heat to a simmer. Allow it to reduce by half, stirring occasionally.

Once the sauce thickens, remove the saucepan from heat and whisk in the unsalted butter until the sauce is smooth and glossy.

Slice the grilled pork tenderloins and drizzle the luscious port wine and fig sauce over the top, reminiscent of the flavors celebrated in Portuguese cuisine.

Expert Tips

• Use a meat thermometer to ensure your pork tenderloins are perfectly cooked; the internal temperature should reach 145°F (63°C).
• If you prefer a smoother sauce, strain it through a fine-mesh sieve to remove any fig or rosemary bits.
• This dish pairs wonderfully with sides like roasted vegetables, mashed potatoes, or a fresh green salad.
• I like it on a bed of mashed potatoes topped with caramelized onions.