Grilled Prosciutto Wrapped Pork Medallions with Fig-Port Wine Sauce
This stunning grilled recipe takes some time to prepare but would truly be a worth. Grilled pork medallions wrapped in prosciutto served with a rich fig-port wine sauce.
Ingredients
- 1 pork tenderloin about 1 ½ lbs., cut into 9 pieces (1 ½ inch each)
- ¼ lb. prosciutto sliced thinly
- 1 sweet onion sliced thinly
- 16 small dried figs stemmed
- 2 ½ cups port wine
- 1 ¼ cup chicken broth
- 3 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- Olive oil
- Salt and pepper
Instructions
- In a large base saucepan add Olive Oil and sliced sweet onions – cook until lightly caramelized. About 10 minutes.
- Reduce port wine and figs over medium-low in a wide-based pan for 8 minutes. Stir in caramelized onion, broth, thyme, honey, vinegar, and bay leaf. Bring mixture to boil and simmer on medium heat for 30-40 minutes until syrupy. Season with salt and pepper and stir in butter.
- Mold meat carefully into medallion and wrap each with prosciutto, securing with toothpick. Season all sides of meat and spray lightly with oil.
- Preheat your 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.
- Serve with the sauce.