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Prosciutto Wrapped Pork with Fig Wine Glaze

This simple recipe looks impressive but comes together in minutes. Serve over pasta or polenta.

Prep time: 10 minutes
Cook time: 30 minutes

1 small pork tenderloin
1 (3-oz.) package sliced prosciutto
2 tablespoons butter
1/2 cup red wine
1/4 cup fig jam or spread
2 tablespoons balsamic vinegar
Fresh baby arugula and chopped fresh thyme or basil (optional)

Cut pork into 2 pieces. Wrap in prosciutto slices and secure with toothpicks. Melt butter in a medium skillet over medium-high heat. Add pork and cook until well browned on all sides, turning several times. Reduce heat to low and add wine, jam and vinegar, breaking the jam up with the back of a fork. Tent with foil and cook for 25 minutes more or until pork reaches 145°F on a meat thermometer. Let cool slightly, then thinly slice. Place on a bed of arugula and pour sauce over the top. Top with thyme or basil, if desired. Makes 2 generous servings.

 
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