Chef Rocky Dunnam from Nineteen 49 catering was here to show us how to make delicious Prosciutto and Fig Stuffed Pork Tenderloin. 

Here is the recipe:

Prosciutto and Fig Stuffed Pork Tenderloin

INGREDIENTS: 
 
1 ea Pork Tenderloin (avg. 1.5#)
 
Stuffing
2 oz Prosciutto (fine chop)
4 oz Dehydrated Fig (small diced)
1 oz Mint (fresh leaves; chiffonade)
2 oz Shallot (small diced)
1 tsp Garlic (paste)
2 tbsp Honey
2 tbsp Dijon Mustard
 
 
PROCEDURE: Pork Tenderloin
1. Allow tenderloin to come to room temperature. 
2. Butterfly tenderloin open. Lay flat. 
3. Cover with plastic wrap. 
4. Gently pound thin with mallet. 
5. Season with salt and pepper. 
 
PROCEDURE: Stuffing
1. Mix all dry ingredients together. 
2. Whisk honey and Dijon mustard. 
3. Fold honey/Dijon mustard into dry ingredients. 
4. Roll inside tenderloin.
5. Tie with twine. 
 
PROCEDURE: 
1. Pan sear all sides of tenderloin. (approx. 30-60 min. each side)
2. Place on roasting rack. 
3. Roast at 375F for 10-12 min. (or until internal temperature reaches 140F)
4. Allow to rest at room temperature for about 10 min. before slicing. 
 
Optional: 
Serve with PARSLEY OIL
*PARSLEY OIL RECIPE CAN BE FOUND AT www.1949catering.com