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

Let’s start here.

While this isn’t the sexiest thing you might ever look at, once you taste it, you’re going to shed your earthly skin and become a new angelic force fiercely whipping through layers of psychedelic taste bud clouds, proclaiming victory at every turn.

See the below ingredients? I almost can’t believe I’m about to release upon you the secret magic and glory of what happens with them. Let me spell it out for you, because I like spelling things out:


(if you get that reference, please tell me so I don’t feel so old and alone in reference world.)

I want to frame these pictures, hang them in my kitchen and lick them daily.

And then cuddle and pet my food processor.

I’m sorry but if you can resist licking this WONDER BUTTER straight off the knife until nothing is left but a sobbing woman in yoga pants on the floor in the corner of her kitchen, then whaaaaateva. Kudos to you.

This is where it gets *OOC. You take a pork tenderloin and slice it right down the center.

Then you overstuff it (oopsie) with the omggetbackinmymouth butter.

Tie her up with string and laugh at how you seriously overstuffed the ish out of this. And then think to yourself, “just tell them you PLANNED IT THIS WAY. They’ll never know.” And then type it out on the blog negating the entire dang plan.

I served some green and red stuff along side, so to avoid “pork coma.”

Okay. Oh my lands. UHMUGUSH.

I’m having heart palpitations right now. See that little hole in the butter? That’s where I stuck my finger in it to taste it and then withered away to nothing but a memory of a woman who once loved fig butter.

You’re going to want to slam your face right into this and I’m soooo serious.


I want to take a fig butter shower.

Now, scroll back up and see the top picture with the fig butter spread all over the pork? That’s what you must do. If you don’t accomplish anything else in this day and/or life, spread that fig butter. Spread it.

p.s. Recipe adapted from this book. Dang that fiction chef can COOK, y’all.

p.s.s. *out.of.control.

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

What it took for 4:

* 1 (1.5 pound) sun-dried tomato pork tenderloin (or your favorite flavor, or plain)
* 4 Tbs. butter
* 6 black mission figs
* 3 oz thinly sliced prosciutto
* 2 cloves garlic
* 8 fresh sage leaves
* pinch of salt and pepper
* 1 tsp extra-virgin olive oil

Preheat oven to 350.

In a food processor, toss in the butter, figs, prosciutto, garlic, sage and a pinch of salt and pepper. Blitz, blitz, blitz until it becomes a paste.

Take your knife and cut a large slit through the pork lengthwise. Spoon the paste into the slit. I shoved probably too much into mine, but these things happen.

Tie the tenderloin up with string.

Rub a little bit of oil on a baking sheet, place the loin on it and roast for 1 hour.

Let rest for about 5 minutes. Slice into the roasted perfection and serve with a salad or your favorite veggies.

* If you don’t use a flavored tenderloin, be sure and sprinkle the top with some coarse salt and freshly ground pepper. You could even glaze the thing with honey and mustard. Or olive oil. Go ahead and get CRAZY WIT IT.


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

  1. Gina @ Running to the Kitchen December 8, 2011 at 2:30 pm #
    I'm in love. Anything with prosciutto has my attention. Sometimes I buy a tenth of a pound, (that stuff ain't cheap especially the imported) go home and eat it slice by slice, finishing it before anyone knows it ever existed.
  2. Julie @ Table for Two December 8, 2011 at 3:02 pm #
    omg, get out, Bev. this looks amazing. seriously, I'm not a fan of pork cause i suck at it but you make it look so easy and delicious. wow, stuffed pork tenderloin...what a concept. love it!!! :)
  3. Rachel @ Not Rachael Ray December 8, 2011 at 3:16 pm #
    Oh wow Bev this look awesome!
  4. Heather December 8, 2011 at 3:40 pm #
    "....nothing is left but a sobbing woman in yoga pants on the floor in the corner of her kitchen" bahaha a woman after my own heart. Looks delicious!
  5. carly {carlyklock} December 8, 2011 at 3:42 pm #
    This dish will be one of The Stallion's favorites - he loves every. last. one of these ingredients with his whole heart. Well, what's left after loving me with his whole heart, anyway. What DO you do with all of your leftovers? Can I sign up for a nightly delivery service? Along those lines, I've been seriously contemplating adopting Helene's open house Sunday concept. I would love Sundays like that.
  6. AmyRuth December 8, 2011 at 3:42 pm #
    Gosh just the FP photo was too pretty to spoil w/the FP button. Seriously, if you love figs why wouldn't you totally love this concoction? Thanks for sharing, a great option this time of year... stay warm. Snow is coming our way. AmyRuth
  7. Lisa [With Style and Grace] December 8, 2011 at 4:02 pm #
    who cares if it's not sexy, this sounds AMAZING!! Don't judge, but I've never made pork before... maybe I should add that to my to do list...
  8. Jaida December 8, 2011 at 4:08 pm #
    I love pork tenderloin and this recipe sounds amazing!!
  9. Katie December 8, 2011 at 4:59 pm #
    Do you know that I'm afraid of figs? I have tried making this with them and I always fail. This might be my fig-redeeming recipe. I'll let you know...
  10. Katie December 8, 2011 at 4:59 pm #
    I've tried making *things* with them. Not *this*. This is probably the best thing ever. I just can't type.
  11. Sally @ Spontaneous Hausfrau December 8, 2011 at 5:10 pm #
    I think I would like to keep a constant supply of that butter in my fridge, so that I may slather it on all my meals. And keep myself in elastic waist pants.
  12. Averie @ Love Veggies and Yoga December 8, 2011 at 5:25 pm #
    Ok Mrs. Fancy Pants...this recipe sounds pretty...amazing. And fancy!
  13. nicole {sweet peony} December 8, 2011 at 6:50 pm #
    dang that looks awesome! i doubt i would have enough willpower to stop eating that fig butter. yum!
  14. Cassie December 8, 2011 at 9:55 pm #
    My husband loves pork tenderloin! This stuffing is making me salivate. I want this now!
  15. Chels R. December 8, 2011 at 11:02 pm #
    That looks insanely delish! I can see why you were freaking over it. As it is, I'm drooling as I'm sitting here on the couch staring at the pictures :)
  16. DessertForTwo December 9, 2011 at 2:39 am #
    Mmm! I'm so glad you made this for my dinner tonight! Why aren't you here yet? *taps foot* :)
  17. AMY December 27, 2011 at 3:05 pm #
    Hey Bev, love this recipe, looks amazing. I am considering making this for my annual New Year's dinner party. Fresh figs are not in season and I am thinking that you probably used dried for the fig butter. Is this correct? Thanks for all of your great recipes!
    • Bev Weidner December 27, 2011 at 4:20 pm #
      Hi, Amy! Yes, they were more on the dried side than super fresh. Anything you use will be juuust fine! Let me know how it turns out. Thanks!
  18. Amy December 27, 2011 at 11:08 pm #
    I was told that fresh and dried figs are not interchangable. Has to do with the texture.
    • Bev Weidner December 28, 2011 at 3:41 pm #
      Oh! I hadn't heard that. The figs I used were black mission, and they were more on the dried side. Are you able to find black mission?
  19. AMY December 28, 2011 at 7:40 pm #
    I am shopping my list for the dinner party tomorrow. I'll let you know!
  20. Amy January 5, 2012 at 2:04 am #
    This dish was very good, my dinner guests loved the filling. The combination of sage, prosciutto and fig complimented the pork nicely. I only needed to cook the tenderloin for 35 minutes to get it to 145 degrees, any longer than that and I would have had a dried out piece of meat. Because pork tenderloin is so lean, there is a fine line between just right juicey and overcooked. Well done, Bev!
    • Bev Weidner January 5, 2012 at 1:40 pm #
      Oh I'm so glad you liked it! Didn't you want to smear that filling all over your head? Thanks for the report, Amy! -what figs did you end up finding?
  21. jeff September 5, 2014 at 12:07 pm #
    Great ref! Hhahahaa Aloha!
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  27. Anonymous November 13, 2021 at 11:11 am #
    Could you stuff a turkey breast with this?


  1. All About the Sensational Black Mission Fig - Minneopa Orchards - April 12, 2023 […] the perfect meal with this Roasted Pork Tenderloin with Fig, Prosciutto, and Sage Butter Stuffing recipe! These figs make a spotlight appearance in this classic, yummy main dish. It will leave […]

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