A Grilled Prosciutto Wrapped Pork Tenderloin topped with a Fig Port Wine Sauce is a delicious gourmet meal. The palate enjoys the sweetness of the Port Wine Sauce with a crisp Prosciutto balancing the smokey tenderness of the Pork Tenderloin topped with figs and caramelized onions. Add a side of grilled asparagus and dinner is ready! We tried a similar meal at Carrabba’s Italian Grill and had to reproduce this meal at home! It is perfect for a special occasion and anytime you want to enjoy a Pork Tenderloin.Jump to Recipe
Port Wine Sauce for the Prosciutto Wrapped Pork Tenderloin
To make the Port Wine Sauce, start with a good Port Wine and decide if you are using figs or raisins as either are suitable. Fairbanks Port Wine works well for this recipe as it is not too expensive. This sauce includes Balsamic Vinegar. The best choice is an aged Dark Balsamic Vinegar introducing another layer of rich, smooth flavor! This is not a time for a thin, harsh BV. Prima Oliva 18 Year Traditional aged Balsamic Vinegar is perfect for this sauce!
Now it is time to make the Fig Port Wine Sauce for our Prosciutto Wrapped Pork Tenderloin. Start with caramelizing the onions. In a large saucepan add the figs, bay leaf, and Port Wine and simmer over medium heat for about 5-minutes. Lastly, add the remaining ingredients simmering the sauce until desired thickness. Consider making the Port Wine sauce ahead of time and if it thickens too much you can reconstitute it with Port Wine. The key to this sauce is reducing to about half of the original liquids or more for a thicker sauce. Serve it with caramelized onions and figs mixture which forms a topping for the pork or puree for a smooth sauce.
Pork Tenderloin Medallions
Grilling the Prosciutto Wrapped Pork Tenderloin cut into medallions makes them easier to grill and plate! A plain or marinated Pork Tenderloin works well and we have enjoyed both. With a plain Pork Tenderloin consider using wood chips when grilling adding a smoked flavor to the meat.
Slice the pork tenderloin into similar sizes for even grilling. If desired, two pork slices can form a larger medallion by using the Prosciutto to keep them together. The below picture shows two slices of tenderloin wrapped together. Wrap each piece with the Prosciutto closing with a toothpick. Also consider making the medallions in advance – just add the rub before grilling.
Grilling the Prosciutto Wrapped Pork Tenderloin
Preheat the grill to medium high. While the grill is heating, shake a pork BBQ rub over the pork medallions. We use Three Little Pigs. Then drizzle Olive Oil over the medallions to reduce sticking on the grill. Add the Pork Medallions to a hot grill allowing the Prosciutto and Olive Oil to flare up the flame for the grill marks. Grill for about 5 to 7 minutes per side with an additional 2 minutes on each edge to crisp the Prosciutto. Notice the beautiful grill marks! If necessary sprinkle more of the BBQ rub when turning the medallions. Using a food tong can help turn the medallions and position them on their side to crisp the Prosciutto. Cook until they reach 145 degrees internal temperature. The grilling time depends upon how thick you slice the pork tenderloin.
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Prosciutto Wrapped Pork Tenderloin
Fig & Port Wine Sauce Ingredients
- Olive Oil
- 1 Small Sweet Onion quartered, thinly sliced
- 1 ½ cups Port Wine
- ½ cup Dried Mission Figs or seedless Raisins
- 1 Bay Leaf
- ½ cup Chicken Broth
- 1 tbsp Honey
- 1 Cinnamon Stick
- 1 tbsp Aged Dark Balsamic Vinegar
- 2 tbsp Kerrygold Butter
- ½ tsp Salt
- Freshly ground pepper to taste
Pork Medallions Ingredients
- 1 Pork Tenderloin about 1 1 /2 pounds
- Prosciutto about ¼ pound sliced thin
- Three Little Pigs BBQ Rub or your favorite rub
Fig & Port Wine Sauce
- In a small frying pan add Olive Oil and sliced sweet onions – cook until caramelized. About 10 – 15 minutes.
- Place figs or raisins, bay leaf, and Port Wine in a large base saucepan and heat over medium heat for about 5-minutes. The wider the base of your pan, the quicker this sauce will start to reduce.
- Add broth, honey, cinnamon stick, balsamic vinegar, and caramelized onions to the fig port mixture.
- Bring to a boil and simmer on low to low heat until reduced to about half or until desired thickness about 30 to 40 minutes.
- Season with salt and pepper. Then add desired amount of butter for that gourmet touch!
- Remove from burner and serve at room temperature.
- Cut the pork tenderloin into desired sizes about 1 ½-inch. We got 9 medallion from 1 ½ pounds of Pork Tenderloin.
- Wrap with Prosciutto and close with a wooden toothpick – be sure to remove them before serving.
- Season both sides with Three Little Pigs BBQ Rub or your choice of rubs.
- Drizzle Olive Oil over them just before grilling for additional flare up and grill marks.
Grilling the Prosciutto Wrapped Pork Tenderloin
- Preheat the grill to medium high.
- Grill for about 5 to 7 minutes per side with an additional 2 minutes on each edge to crisp the Prosciutto.The grilling time depends upon how thick you slice the pork tenderloin.
- Grill until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F.
- Immediately serve the Prosciutto Wrapped Pork Tenderloin topped with the Fig Port Wine Sauce!
Calories are approximate depending upon the Pork Medallion size and the amount of Fig and Port Wine sauce used.