Prosciutto Wrapped Pork Tenderloin Stuffed with Figs & Brie
This recipe features a crispy prosciutto-wrapped pork tenderloin stuffed with a rich mix of figs, cranberries, Brie and caramelized onions. Each slice is sweet, savoury and creamy all at once, making it perfect for holidays or any dinner where you want something special without a lot of fuss. It’s the kind of dish that looks impressive but comes together with simple, reliable steps.
Ingredients
Pork
- 2 pork tenderloins each about 1.1 to 1.5 lb (500 to 700 g)
- Salt and pepper
- 16 to 20 thin slices of prosciutto
Filling
- 2 tablespoons olive oil
- 2 medium red onions thinly sliced
- 2 small cloves garlic minced
- 10 to 14 dried figs chopped (about 1 ½ cups)
- 4 tablespoons dried cranberries chopped
- 4 to 6 tablespoons water apple cider or white wine (to soften fruit)
- 5 ½ oz Brie cubed (160 g)
- 2 teaspoons chopped fresh thyme or fresh rosemary
- Salt and freshly ground black pepper to taste
For Finishing
- Olive oil for brushing
- Fresh thyme for garnish optional
Instructions
Make the filling
- Heat olive oil in a skillet over medium heat. Add the onions and cook slowly, stirring often, until they are deep golden and very soft, about 15 to 18 minutes. Add the garlic and cook for one more minute. Remove from the pan and set aside.
- Place the chopped figs and cranberries with the water, cider or wine into the skillet. Warm briefly to soften the fruit and for the liquid to reduce. Add the onion mixture, along with the thyme, back into the skillet and stir to combine. Season lightly with salt and pepper. Let the mixture cool until just warm, then fold in the Brie.
Prepare the pork
- Trim the tenderloins and remove any silver skin. Butterfly each one lengthwise, open them flat, and gently pound to an even thickness. Season the inside with salt and pepper. Divide the filling between the two tenderloins and spread it into thin, even strips down the centers.
Roll and wrap
- Roll each tenderloin tightly from the long side.
- Lay out the slices of prosciutto in slightly overlapping rows. Wrap each tenderloin fully in prosciutto and brush lightly with olive oil.
- Tie with a piece of kitchen twine in five or six spots.
Roast the pork
- Heat your oven to 400°F (200°C). Place the wrapped tenderloins seam-side down on a parchment-lined baking sheet (for easier cleaning), leaving space between them for air circulation. Toss your veggies with olive oil, salt and pepper, on another sheet pan and roast to your desired doneness.
- Note: Sheet-pan cooking the pork separately from the vegetables yields a more uniform, crispier prosciutto. But if you'd like to roast the pork with the vegetables, elevate the pork on a bed of carrots so air can circulate and the prosciutto remains crisp.
- Roast for 25 to 35 minutes, depending on size, until the internal temperature reaches 145 to 149°F (63 to 65°C). Rest for 10 minutes before slicing.
- If the prosciutto needs more crisping, broil for 1 to 2 minutes. Watch it closely so it doesn’t burn.
Serving
- Cut off the kitchen twine, then slice into medallions and spoon any pan juices over the top. Serve with roasted root vegetables, mashed potatoes or a fresh salad.
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Video
Notes
Tips
- Chill the Brie slightly before cutting to make cleaner slices.
- Tie the pork firmly so the filling doesn't spill out during roasting.
- Let the tenderloins rest for the full 10 minutes to keep them juicy.
- Check doneness with an instant-read thermometer: Insert it into the thickest part of the pork, avoiding the stuffing, to ensure it reaches 145 to 149°F (63 to 65°C) for perfectly cooked, juicy meat.
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