I do believe that Prosciutto Wrapped Pork Medallions are better than steak!! As a disclaimer, I am not a steak fan; but so many people believe that steak is for special occasions. When I first had these at Carrabba’s Italian Grill, I told my husband these are better than any steak I have ever had! So naturally I had to figure out how to make this recipe at home. For the Port Wine I purchased Fairbanks which is from California. It is a rich, full-bodied wine and is delicious to drink. The Fig and Port Wine sauce can be made ahead and if it thickens too much you can always reconstitute it with a little Port Wine. It is best when cooked down to a thick syrup – almost to the point of a chutney – but not quite. It can be made ahead and reheated without losing any quality – in fact I think it is better the next day. The medallions can be formed with the prosciutto in advance – just add the rub before grilling. This is a nice recipe to make when entertaining since a lot of the prep work can be completed before your guests arrive – giving you more time to enjoy with them!
This recipe is best if you wood-grill the meat. See my prior posting on Wood-Grilled Dinner on a Gas Grill for an approach you might want to use. I hope you try this recipe and let me know do you prefer wood-grilled prosciutto wrapped pork medallions or steak?
Fig & Port Wine Sauce Ingredients
1 medium sweet onion, thinly sliced
16 small dried Mission figs, stemmed or Prunes (with seeds removed) or raisins
2 1/2 cups Port Wine
1 1/4 cup reduced-sodium chicken broth
1 tbsp Honey
1 tsp thyme
1 bay leaf
1 tsp balsamic vinegar, or more to taste
2 – 3 tbsp Butter
½ tsp Salt
Freshly ground pepper, to taste
Pork Medallions Ingredients
1 pork tenderloin about 1 1 /2 pounds
Prosciutto about ¼ pound, sliced thin
Three Little Pigs BBQ Rub or your favorite rub
Fig & Port Wine Sauce
In a small frying pan add olive oil and sliced sweet onions – cook until caramelized.
Place figs and Port Wine in a large base saucepan and heat over medium-low heat for about 8-minutes. The wider the base of your pan, the quicker this sauce will start to reduce. Add broth, honey, thyme, bay leaf, balsamic vinegar, and caramelized onions to the fig port mixture. Bring to a boil and cook on low to medium heat until reduced, about 40-minutes. It is important that the sauce reduces to a “syrup” so it sticks to the meat! Season with salt and pepper. Then add desired amount of butter for that gourmet touch!
Cut the pork tenderloin into desired sizes about 1 ½-inch. We got 9 medallion from 1 ½ pounds of Pork Tenderloin. Carefully mold them into the medallion shape. Wrap with prosciutto and close with a wooden tooth pick – be sure to remove them before serving. Season both sides with Three Little Pigs BBQ Rub or your choice of rubs. Add olive oil just before grilling for additional flare up and grill marks. Preheat grill with pellets until smoking and then add the pork medallions. See my previous post on Wood-Grilled Dinner on a Gas Grill. Cook for 6-minutes on each side and an additional minute on each side to brown the prosciutto.