Saturday, September 1, 2012

Rosemary Pork Tenderloin with Grilled Prosciutto & Fig Skewers

I think this is the most elegant dish I have created all summer. What a way to wrap up the end of summer?

I was very excited to see that our local Costco started carrying La Quercia prosciutto. It is made in Norwalk, Iowa a growing suburb near where my mom lives. Some of the pigs, however, are raised in State Center, Iowa where my dad lives. This prosciutto is some of the best I've ever tasted. The smoky, salty flavor pairs amazingly well with the earthy, sweet figs and rosemary tenderloin. This is a lean and healthy dish that tastes incredibly decadent. You will feel like you are dining at a five star restaurant. Seriously!

Rosemary Pork Tenderloin with Grilled Prosciutto & Fig Skewers

For the pork:
2 lbs. pork tenderloin
2 tablespoons fresh rosemary, chopped
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 large resealable plastic bag (for marinating)

For the skewers:
4-6 wooden skewers
1 lb. fresh figs
1 package shaved prosciutto (such as La Quercia)
1 tablespoon balsamic vinegar
1 teaspoon honey

Fill a 9' x 13' baking pan with 1/2 inch of water. Submerge the wooden skewers in the water and soak for 30 minutes.

In a small dish, combine the chopped rosemary, Dijon mustard, and olive oil together and set aside. Place the pork in the resealable bag and pour the mustard marinade over the pork. Seal the bag and roll the marinade around the pork with our hands until the tenderloin is completely coated in the marinade. Place the bag in the fridge and marinate for 30 minutes.

To assemble the skewers, fold one piece of the prosciutto and thread it onto the skewer followed by a fig. Repeat until your skewer is filled. This may vary depending on the size of your skewers and the size of your figs. Alternate with the prosciutto and fig combination for each skewer. Place on a plate and set aside.

Heat your grill to medium heat. Remove the pork from the bag and place on the grill. Discard the bag. Grill the pork for 6-8 minutes. Turn and continue grilling for 8 more minutes or until a meat thermometer reads 165-170 degrees. Meanwhile, place your skewers on the grill. Grill for 4-5 minutes and turn. Grill another 4-5 minutes or until the prosciutto is crispy. Remove from the grill and drizzle with the balsamic and honey. You can slice and serve the pork over a bed of mixed baby green like I did, or just serve with the skewers. Any left-overs taste just as amazing the next day!

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