Prosciutto Wrapped Pork Tenderloin with Port Wine and Fig Sauce
Carrabba's Pork Tenderloin with Port Wine and Fig Sauce is a culinary masterpiece 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.
Layer prosciutto on a cutting board vertically slightly overlapping, the length of the tenderloin.
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.
Preparing 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 port wine and fig sauce over the top. Serve atop mashed potatoes.
Notes
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.