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 time: 15 minutes, Cook time: 50 to 60

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


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