Just because you're eating outside,
doesn't mean it can't be an upscale
affair.
Entertain with finesse and flair with
our 20
choices that are guaranteed to
impress.
After all, how often do your friends
enjoy
fig & rosemary stuffed pork?
2 cups Chianti or other Italian red wine
1 cup orange juice
2/3 cup honey
15 figs, quartered
3 lemon slices
2 lb. pork tenderloin
1/4 cup tiny fresh rosemary sprigs
1/4 lb. thin prosciutto slices
Directions
Prep time: 15 minutes, Cook time: 50 to 60
minutes
Bring wine, orange juice, honey, figs and lemon
slices to a boil in a medium saucepan; reduce
heat and simmer for 10 minutes. Remove figs and
lemons with a slotted spoon; discard lemons.
Butterfly each tenderloin and pound with a meat
mallet to 1/2-inch thick, pounding the 2 long
edges together to make 1 large piece. Sprinkle
rosemary and figs over the surface and roll pork up
tightly. Wrap prosciutto slices around pork and tie
in 4 or 5 places with kitchen string to secure. Place
on a grill over medium-low heat and cook for 40 to
50 minutes or until internal temperature reaches
145°F. While pork is cooking, boil wine mixture
until reduced by half, about 20 to 25 minutes. Set
aside and let cool slightly. Remove string from
pork and slice 1/2-inch thick. Serve with reduced
wine sauce.
Makes 6 servings.
Nutritional Information:
510 calories, 38 g protein, 8 g total fat (2.5 g sat.),
59 g carbohydrate, 4 g fiber, 38 g sugar, 115 mg
cholesterol, 440 mg sodium, 10 points
Shopping List:
2 cups Chianti or other Italian red wine,1 cup
orange juice,2/3 cup honey,15 figs,3 lemon
slices,2 lb. pork tenderloin,1/4 cup tiny fresh
rosemary sprigs,1/4 lb. thin prosciutto slices
