As I rummaged through my pantry the other evening, my eyes landed on a jar of fig jam that reminded me of a delightful dinner I once had at a rustic Italian bistro. The memory flooded back, inspiring me to create a dish that speaks comfort yet elegance. Fast forward a few moments, and I had the perfect idea: Pork Tenderloin Stuffed with Prosciutto and Fig Jam.
Imagine tender, juicy pork enveloped in a layer of salty, savory prosciutto, complemented by a touch of creamy gorgonzola and vibrant spinach. The sweet fig jam adds a depth of flavor that dances with each bite, all drizzled with a luscious balsamic red wine sauce. The best part? This splendid dish comes together in just 30 minutes, making it an ideal solution for those busy weeknights when you crave something homemade without the fuss. Whether you’re entertaining guests or simply treating yourself, this dish promises to impress and delight!
Why is Pork Tenderloin Stuffed with Fig Jam special?
Simplicity: This dish comes together in just 30 minutes, making it a perfect choice for busy individuals and families.
Flavor Explosion: The combination of sweet fig jam and salty prosciutto creates a taste sensation that will have everyone asking for seconds.
Impressive Presentation: Perfectly rolled and sliced, each piece showcases a beautiful contrast of colors and textures, elevating your dining experience.
Healthy Protein: Packed with lean protein, this recipe is not only tasty but also nutritious, making it a guilt-free indulgence.
Versatile Ingredients: Feel free to swap out gorgonzola for goat cheese or play with different jams for a unique twist. For more meal ideas, check out our collection of quick and easy recipes!
Crowd-Pleaser: Whether serving for a special occasion or a cozy night in, this dish is sure to impress your guests and leave them raving about your cooking!
Ingredients for Pork Tenderloin Stuffed with Fig Jam
• Gather everything you need to create this delicious dish!
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For the Pork
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Pork Tenderloin – The lean and juicy main ingredient; butterflied for easier stuffing.
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For the Stuffing
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Fig Jam – Provides a sweet and rich flavor; substitute with apricot or raspberry jam if desired.
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Prosciutto – Adds a savory saltiness that enhances the dish; bacon can be a substitute for added smokiness.
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Frozen Spinach – A vibrant, nutritious addition; make sure it’s fully thawed and squeezed dry. Fresh spinach also works well!
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Gorgonzola Cheese – Adds a creamy texture; consider goat cheese or bleu cheese for a different taste.
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For Cooking
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Canola Oil – Used for searing the pork; any neutral oil works as a substitute.
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Butter – Enriches the balsamic red wine sauce; olive oil is a great dairy-free alternative.
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Garlic – Delivers wonderful aroma and flavor; fresh minced garlic is preferable for the best outcome.
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For the Sauce
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Red Wine – Adds depth and acidity; opt for cabernet sauvignon, merlot, or pinot noir. Grape juice can be an alternative if needed.
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Balsamic Vinegar – Balances flavors with its acidity; red wine vinegar can be used instead.
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Fresh Thyme – Enhances seasoning; dried thyme can be used in a pinch.
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Seasonings
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Salt and Pepper – Essential for flavor; adjust to your taste preferences.
How to Make Pork Tenderloin Stuffed with Fig Jam
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Preheat: Start by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting. This step is crucial for achieving that perfect tender pork!
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Spread: Take your butterflied pork tenderloin and carefully spread a generous layer of fig jam over the surface. This will be the sweet surprise inside that everyone will love!
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Layer: Next, layer on the prosciutto, followed by the thawed and squeezed spinach, and finally sprinkle the gorgonzola cheese on top. This beautiful arrangement will create a delightful flavor combination.
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Roll: Gently roll the pork up tightly, ensuring all the delicious ingredients are enclosed. Secure it with butcher’s twine and don’t forget to season the outside generously with salt and pepper!
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Sear: Heat canola oil in an oven-safe skillet over medium-high heat. Sear the pork for about 1 minute on each side until it’s beautifully golden brown. This adds a lovely crust that seals in the juices.
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Roast: Transfer the skillet to the preheated oven and roast the pork for about 20 minutes, or until the internal temperature reaches 145-150°F (63-66°C). Once done, cover with foil and let it rest for a few minutes.
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Make Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and fresh thyme, sautéing until fragrant. Then, pour in red wine and balsamic vinegar; let it simmer gently for about 5 minutes, allowing the flavors to meld beautifully.
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Finish: Stir in the fig jam, seasoning it with salt and pepper to taste. This will create a rich sauce to drizzle over the pork. Finally, remove the twine, slice the pork, and serve it with the sauce drizzled on top for an elegant finish.
Optional: Serve with fresh figs for an elevated touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pork Tenderloin Stuffed with Prosciutto and Fig Jam are perfect for meal prep enthusiasts! You can prepare the stuffing—fig jam, prosciutto, spinach, and gorgonzola—up to 24 hours in advance. Simply layer the ingredients on the butterflied pork, roll it up, and wrap it tightly with plastic wrap. Store in the refrigerator to keep everything fresh. When you’re ready to cook, simply sear and roast it as directed, ensuring you maintain that delicious flavor. This way, you’ll have a flavorful and elegant dish ready in no time, making busy weeknights feel special without the stress!
Pork Tenderloin Stuffed with Fig Jam Variations & Substitutions
Customize this delightful dish with your own unique twist to enhance flavor and suit your palate!
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Cheese Swap: Substitute gorgonzola with goat cheese or feta for a tangy twist that brightens the dish. Each cheese offers its own personality, making every bite an adventure.
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Jam Alternatives: Experiment with cherry or apricot jam for different flavor profiles. Each jam brings its own sweetness and depth, turning the dish into a personal gourmet creation.
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Nutty Crunch: Add crushed walnuts or pistachios to the stuffing for extra texture and flavor. A little crunch enhances the mouthfeel and adds a delightful surprise!
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Fresh Herbs: Swap fresh thyme for fresh basil or parsley to refresh the flavor profile. Each herb infuses its unique essence, creating a summertime vibe that uplifts your meal.
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Heat Up: Add a touch of crushed red pepper flakes to the stuffing for a spicy kick. The warmth will contrast beautifully with the sweetness of the fig jam.
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Bacon Upgrade: Use crispy bacon instead of prosciutto for a smoky touch that packs a flavor punch. This swap takes the indulgence to a whole new level.
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Gluten-Free Option: Check with gluten-free bread or breadcrumbs as a filler. This ensures that everyone can enjoy this dish without compromise on taste!
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Fresh Spinach: If you prefer fresh ingredients, substitute frozen spinach with fresh, sautéed spinach. This adds a vibrant color and freshness, enhancing both flavor and nutrition.
Expert Tips for Pork Tenderloin Stuffed with Fig Jam
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Remove Silver Skin: Make sure to remove the silver skin from the pork tenderloin for enhanced tenderness. This prevents chewy bites that can detract from your dish.
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Use a Probe Thermometer: To avoid overcooking, use a probe thermometer. Aim for an internal temperature of 145°F for juicy pork that’s safe to eat.
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Properly Thaw Spinach: If using frozen spinach, ensure that it’s completely thawed and well-drained. Excess moisture can make the stuffing soggy.
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Creative Substitutions: Feel free to swap gorgonzola with goat cheese or feta for a unique twist on flavor. Different jams, like cherry or apricot, can also enhance the taste profile.
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Rest the Meat: Allow the pork to rest under foil after roasting for 5-10 minutes. This lets the juices redistribute, keeping the meat moist when sliced.
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Elevate Presentation: For a stunning plate, consider garnishing with fresh figs or microgreens. This not only adds visual appeal but also complements the flavors beautifully!
How to Store and Freeze Pork Tenderloin Stuffed with Fig Jam
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Fridge: Store leftover pork tenderloin stuffed with fig jam in an airtight container for up to 5 days. This keeps the flavors fresh and prevents drying out.
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Freezer: If you want to save it for later, wrap the cooled stuffed pork tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months.
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Reheating: To reheat, thaw overnight in the fridge and then warm in the oven at 350°F (175°C) until heated through, ensuring it retains moisture.
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Avoid Drying Out: When reheating, consider adding a splash of broth or the balsamic sauce to keep the pork tender and flavorful.
What to Serve with Pork Tenderloin Stuffed with Fig Jam?
Delight your senses with these perfect pairings, creating a memorable meal that enhances the succulent flavors of your pork tenderloin.
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Creamy Mashed Potatoes: These buttery spuds add a velvety texture that contrasts beautifully with the stuffed tenderloin’s richness. The creamy surface is perfect for soaking up any extra sauce!
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Garlic Roasted Asparagus: The bright, fresh taste of asparagus balances the dish while adding a pop of vibrant green. Roasting brings out the sweetness, making each bite delightful.
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Herbed Quinoa Salad: A light and fluffy salad filled with herbs and lemon zest complements the pork without overshadowing it, bringing a refreshing crunch to your plate.
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Sautéed Brussels Sprouts: Crispy, caramelized Brussels sprouts provide an earthy flavor and a satisfying crunch, elevating this dish’s appeal while maintaining a healthy touch.
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Red Wine Reduction Sauce: A drizzle of the residual red wine sauce enhances the flavors further, offering a gourmet touch without any extra effort. It creates cohesion between all components.
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Berry Salad: A refreshing, tart salad with mixed berries and a dash of balsamic dressing will contrast with the sweetness of the fig jam in the pork, making your taste buds dance.
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Crispy Polenta Fries: These satisfyingly crunchy sides add a delightful texture that pairs well with the soft interior of the pork. Dip them in the balsamic sauce for an irresistible combination.
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Chardonnay or Pinot Noir: A chilled glass of chardonnay or a smooth pinot noir elevates the experience while balancing the dish’s flavors. These wines harmonize nicely with both the meat and the fig jam.
Pork Tenderloin Stuffed with Fig Jam Recipe FAQs
How do I select a ripe fig jam?
Choosing the right fig jam is crucial for the best flavor. Look for a jam that has a rich, deep color and a thick consistency, free of any dark spots or separation. If you’re in a store, don’t hesitate to read the ingredients; I recommend it being all-natural with minimal additives for an authentic taste.
What’s the best way to store leftovers?
Absolutely! Store any leftover pork tenderloin stuffed with fig jam in an airtight container in the refrigerator for up to 5 days. It keeps well, but I suggest reheating gently to preserve moisture. Simply cover it with foil to avoid drying out while warming it in a low oven.
Can I freeze this dish?
Yes, you can! To freeze, wrap the fully cooled stuffed pork tightly in plastic wrap and then place it in a freezer-safe bag. It can be kept frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then reheat gently to ensure it stays juicy and delicious.
What if my pork tenderloin is overcooked?
If you find your pork has become overcooked, don’t stress! You can slice it and serve it with extra balsamic sauce or a splash of broth to moisten the meat. Alternatively, you can incorporate it into dishes like stir-fries or tacos where the added moisture from sauces can enhance the flavor.
Are there any dietary considerations with this recipe?
Very! This recipe is versatile; for gluten-free versions, simply check the jam and any added ingredients for gluten-containing ingredients. Additionally, you can omit gorgonzola cheese for a dairy-free option or replace it with a vegan cheese substitute to accommodate dietary restrictions. Always be mindful of allergies, especially with the prosciutto and cheese!
Tips for using frozen spinach?
When using frozen spinach, always ensure it’s fully thawed and water is well-drained. I often squeeze out excess moisture using a clean kitchen towel. This step is crucial because any leftover water can make the filling soggy and affect the overall flavor and texture of your delicious stuffed pork!
Pork Tenderloin Stuffed with Prosciutto and Fig Jam: Deliciously Easy
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Spread a generous layer of fig jam over the butterflied pork tenderloin.
- Layer the prosciutto, thawed spinach, and gorgonzola cheese on top.
- Roll the pork tightly, securing it with butcher's twine, and season with salt and pepper.
- Heat canola oil in an oven-safe skillet over medium-high heat and sear the pork for about 1 minute on each side.
- Transfer the skillet to the oven and roast the pork for about 20 minutes, or until the internal temperature reaches 145-150°F (63-66°C).
- Melt butter in the same skillet over medium heat and sauté minced garlic and fresh thyme until fragrant.
- Pour in red wine and balsamic vinegar, letting it simmer for about 5 minutes.
- Stir in fig jam and season to taste, then remove twine, slice the pork, and serve with the sauce drizzled on top.