Roasted Pork Tenderloin with a Fig, Prosciutto and Sage Butter Stuffing

• 4 Tablespoons Butter
• 6 whole Black Mission Figs
• 3 ounces, weight Thinly Sliced Prosciutto
• 2 cloves Garlic
• 8 whole Fresh Sage Leaves
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 whole (1 1/2 Pound) Sun-dried Tomato Pork Tenderloin
• 1 teaspoon Extra Virgin Olive Oil

1. Preheat oven to 350 degrees F.
2. In a food processor, toss in the butter, figs, prosciutto, garlic, sage and a pinch of salt and pepper.
3. Blitz, blitz, blitz until it becomes a paste.
4. Take your knife and cut a large slit through the pork lengthwise.
5. Spoon the paste into the slit.
6. I shoved probably too much into mine, but these things happen.
7. Tie the tenderloin up with string.
8. Rub a little bit of oil on a baking sheet, place the loin on it and roast for 1 hour.
9. Let rest for about 5 minutes.
10. Slice into the roasted perfection and serve with a salad or your favorite veggies!
11. If you dont use a flavored tenderloin, be sure and sprinkle the top with some coarse salt and freshly ground pepper.
12. You could even glaze the thing with honey and mustard.
13. Or olive oil.
14. Go ahead and get crazy with it.

butter, black, weight, garlic, salt, tomato pork tenderloin, olive oil

Taken from tastykitchen.com/recipes/main-courses/roasted-pork-tenderloin-with-a-fig-prosciutto-and-sage-butter-stuffing/ (may not work)