Pork Tenderloin with Fig, Prosciutto and Sage

By mangia_g2

Ingredients

• 1 pork loin, around 1 1/2 lbs
• 1/2 stick butter
• 6 dried figs
• 4 slices prosciutto
• 1 clove garlic
• 8 fresh sage leaves or about 1 teaspoon if using dried
• salt and pepper to taste
• 1 TB Dijon mustard
• 2 TB honey
• olive oil

Preparation

Step 1

Preheat oven to 350.

Cut a pocket along the length of the pork, almost going through to the other side.

In a food processor pulse the rest of the ingredients (through pepper) until a paste forms. Fill pork loin with this paste, and tie with string to keep it together.

Mix mustard and honey and cover the meat with it. Drizzle with oil, then cook for 1 hour.