Prosciutto Wrapped Pork Tenderloin with Fig and Port Wine Sauce Cover Pic

Prosciutto Wrapped Pork Tenderloin

Jump to Recipe

Carrabba’s Italian Grill inspired 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. Read on for step by step instructions and make ahead tips. Plus suggestions to complete your dinner with side dishes, a dessert, and cocktail that all have make ahead options! And step by step instructions.

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. 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.

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. 

Immediately serve the Prosciutto Wrapped Pork Tenderloin topped with the Fig Port Wine Sauce and enjoy!!
This recipe is inspired from FoodTV and dinner at Carrabba’s Italian Grill.

Make Ahead Tips

I love make ahead tips that saves time when making dinner. Not only is it quicker to make dinner, all the dishes are washed, put away with less cleanup after dinner. Consider making the Port Wine Sauce ahead of time. When ready to serve the Pork Tenderloin, reheat on the stovetop. If it thickens too much you can reconstitute it with a little Port Wine. Preparing the medallions earlier in the day is another great make ahead tip. Place the medallions on a plate and wrap with saran wrap to keep them fresh and from drying out. When ready to grill, just add the rub and you are set!

Suggested Make Ahead Side Dishes

The Prosciutto Wrapped Pork Tenderloin goes well with my make ahead Loaded Twice Baked Potatoes and Garbanzo Bean Salad. Add a yummy No Bake Mixed Berry Cheesecake and a Pomegranate Mojito. Or an adult version by adding vodka or dry white wine for a lovely spritzer. You now have a delicious dinner with the majority of the dishes made ahead of time! Enjoy!

Thank You for Following Supper Plate

Pinterest
Instagram
Facebook

You May Also Enjoy….

Guinness Chili the Perfect Comfort Food!
Prosciutto-Wrapped Scallops
BBQ Grilled Chicken
Blood Orange Avocado Salad
Orange Martini
Marinade Beef Tenderloin

Prosciutto Wrapped Pork Tenderloin with Fig and Port Wine Sauce Cover Pic

Prosciutto Wrapped Pork Tenderloin

Pin Recipe
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!
5 from 6 votes
Print Pin Rate
Course: Dinner, Grilling
Cuisine: American
Keyword: Grilled pork tenderloin medallions, Prosciutto Wrapped Pork Tenderloin
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 9 Medallions
Medallions
Calories: 374kcal
Author: Bernice

Equipment

  • Cutting board and knife
  • Small frying pan, optional
  • Large saucepan
  • Instant read meat thermometer
  • Grill
  • Plate for the medallions before grilling
  • Serving platter

Ingredients

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 discard after cooking the sauce
  • ½ cup Chicken Broth
  • 1 tbsp Honey
  • 1 Cinnamon Stick discard after cooking the sauce
  • 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

Instructions

Initial Prep

  • Quarter the slice thinly the onions.

Fig & Port Wine Sauce

  • In a large base saucepan add Olive Oil and sliced sweet onions – cook until lightly caramelized. About 10 minutes. (You can also use a small frying pan.)
  • Add the figs or raisins, bay leaf, and Port Wine to the 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 medium heat until reduced to about half or until desired thickness about 15 minutes.
  • Season with salt and pepper. Then add desired amount of butter for that gourmet touch!
  • Remove from burner and serve at room temperature. Discard bay leaf and cinnamon stick.

Pork Medallions

  • While the Fig & Port Wine Sauce is simmering on the stovetop, 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. Place on a plate.
  • 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

  • While preparing the Pork Medallions, 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 on a serving platter!

Recipe Notes

Calories are approximate depending upon the Pork Medallion size and the amount of Fig and Port Wine sauce used.
The recipe takes about 45 minutes that includes simmering the Fig & Port Wine Sauce while preparing the Pork Medallions. The Fig & Port Wine Sauce can be made ahead of time and reheated when serving dinner. The Pork Medallions can be assembled and refrigerated prior to grilling. 
Slicing the Pork Medallions thinner typically reduces grilling time. 
Nutrition Facts
Prosciutto Wrapped Pork Tenderloin
Amount Per Serving (9 Medallions)
Calories 374 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 138mg46%
Sodium 314mg14%
Potassium 950mg27%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 42g84%
Vitamin A 80IU2%
Vitamin C 3.1mg4%
Calcium 29mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

48 comments

  1. I happen to have asparagus and Prosciutto in my fridge…I was going to wrap the asparagus but this looks like a much better idea! We’ll see. I have never met a port sauce I don’t like, even though I don’t care to drink port. Funny, huh> This does look so tempting! 3 Little Pigs! What a cute name for a rub. I woud actually probably buy it just because of the name!

    1. I know right? The name is adorable 3 Little PIgs!! I actually don’t drink Port myself but I could – if that makes sense. But it makes an awesome sauce! For the asparagus we just drizzle olive oil over them, then pepper and salt. Grilled for about 2 minutes. They were thin stalks – wish they were thicker to get those nice grill marks.

    1. Your welcome. I hope you enjoy it. Raisins also work well if you do not have Figs. Thanks again for visiting Supper Plate. 💕💕💕

  2. That looks so good!
    I wonder… will it work without the sweetness (and carbs) of the figs and honey?
    Yeah for the Kerry Gold!! (Just btw… we get even better butter here in the home of Kerry Gold!) 😉

    1. Oh I am jealous! I love Kerrygold. Butter and their cheeses! As for the recipe, I think it would be fine to modify it to your needs. Let me know if you try a modified version. 💕

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: