Wood-Grilled Prosciutto Wrapped Pork Medallions with a Fig & Port Wine Sauce

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!

Wood Smoked Pork Tenderloin

This recipe is inspired from FoodTV and dinner at Carrabba’s Italian Grill.

Fig & Port Wine Sauce Ingredients
Olive Oil
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!

Pork Medallions
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.


    1. Thank you for your kind words! And that reminds me I need to let everyone know I updated the look of my blog. I am working on my food photography and am definitely inspired by your photos and tips!

    1. It is a wonderful dish and great for entertaining since there is so much you can do upfront. I hope you enjoy it if you decide to try the recipe.

      1. I made the fig and port sauce. I found with the figs there were too many of the little seeds. I followed the directions exactly. The sauce did not thicken as it reduced and eventually turned into a thick jam I had the dish two nights before at Carrabas and was excited to try your recipe Happy with the meat but will keep searching for the sauce recipe.

      2. Try plums or prunes instead of figs that might work better. If it turned into jam then it was overcooked. There is a delicate balance between just right and too thick. Once it gets really syrupy or sticky it is a bit too done. The first time I made the sauce it came out too thin because I was afraid to overcook it. Then I reheated it and it thickened. After I made this recipe I got Carrabba’s recipe. They use 1 c port, 3/4 c chicken broth, 1 granny smith apple, 3/4 cup diced dried figs; 1 tbsp finely cut onion; 6 tbsp cold unsalted butter. I love their cookbook!

    1. This sauce is so good I was dipping my steamed broccoli in it. No meat needed. Don’t know what you would use instead of chicken broth though.

  1. I have been wanting the recipe for a long time. I have it every time I go to Carrabba’s. Sooo good. Thank you so much.Can I use balsamic fig vinegar.
    So hard to find fresh figs.

    1. Apologies for the delay in response; I have been offline for quite some time. But I am back into making and sharing new recipes. I used a ruby port in particular I used Fairbanks Port. Never tried it with a tawny port. If you made the Pork Medallions I hope they came out great!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: