Fig & Rosemary Stuffed Pork

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Fig & Rosemary Stuffed Pork

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

Prep: 15 minutes, Cook: 50 to 60 minutes, Serves: 6

1. 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.

2. 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.

3. 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.

4. Place on a grill over medium-low heat and cook for 40 to 50 minutes or until internal temperature reaches 145°F.

5. While pork is cooking, boil wine mixture for about 20 to 25 minutes or until reduced by half. Set aside and let cool slightly.

6. Remove string from pork and slice 1/2-inch thick. Serve with reduced wine sauce.

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


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