1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 cup / 250 mL dry red wine
½ cup / 125 mL orange juice
⅓ cup / 80 mL honey
2 lemon slices
⅓ cup / 80 mL EACH quartered dried apricots and partially dried figs
1 Tbsp / 15 mL dried rosemary leaves (or ¼ cup / 50 mL fresh)
6 thin slices prosciutto
- In large saucepan, combine wine, orange juice, honey, lemon slices, apricots and figs. Bring to a boil, reduce heat and simmer 10 minutes.
- Remove saucepan from heat and allow mixture to cool, about 30 minutes.
- With slotted spoon, remove lemon slices, apricots and figs from saucepan. Discard lemon slices. Reserve apricots and figs. Set sauce aside.
- Meanwhile, with sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin to ¼-inch thickness. Set aside.
- Sprinkle rosemary, and reserved apricots and figs evenly over surface of tenderloin. Roll up tightly starting on long side.
- Wrap prosciutto slices around tenderloin, overlapping slightly. Tie in 3 or 4 places with butcher string.
- Preheat oven to 375°F. Roast tenderloin on parchment-lined baking sheet for about 45 minutes or until instant-read thermometer registers 155°F.
- Meanwhile, bring sauce to a boil. Reduce heat to low and simmer until reduced by half, about 10 minutes, stirring occasionally.
- Remove tenderloin from oven onto clean platter. Tent loosely with foil and let tenderloin rest 5 minutes before slicing. Serve with Honey Wine sauce.