RECIPE OF THE MONTH

Ingredients:

·   1 T. olive oil

·  3 lb. boneless pork loin

·  About 10 sage leaves enough to lie end to end on the pork loin

·  About 10 thin slices of prosciutto-enough to completely cover and lie end to end on the pork loin 

·  S &P to taste

·  2 large shallots, sliced

·  1 c. sherry of your choice

·  ½ lb. ripe fresh figs (about 8) stemmed and halved

Instructions:

1.  Preheat oven to 450º.  Lie prosciutto slices on a cutting board and overlap slightly.  Place pork loin over the slices.  Salt and pepper the pork loin then lie the sage leaves over the top of the pork loin.  Bring the prosciutto slices up around the pork loin and most likely there will be a gap.  Then take any additional slices and lay them over the top.  Tie the pork loin with kitchen twine at regular intervals to keep the prosciutto intact.  Here is a simple YouTube Video showing how to do it with a beef tenderloin https://www.youtube.com/watch?v=rFIwbUBiRSE&t=126s
2. Brown the pork loin in a large oven proof skillet or stove top safe roasting pan.  Flip over and transfer to the oven.  Roast for about 40 minutes or until an instant read thermometer inserted into the middle registers 145º.  Transfer pork to a plate and tent with foil
3. Place pan over medium heat, add shallot and cook until softened 2-3 minutes.  Add sherry and scrape up brown bits.  Continue to simmer rapidly for about 10 minutes until reduced.  Add figs and cook until warmed through-about 1 minute.  
4. Slice pork and serve with figs and sauce.

Prosciutto Stuffed Figs

Ingredients:

10 figs-halved and stemmed

10 slices of prosciutto

5 oz. log of goat cheese

Directions:

Cut prosciutto in half lengthwise.  Top each fig half with some goat cheese and wrap in prosciutto, by rolling it up from one end.  Put all figs, seam side down on a baking tray lined with tin foil.  Put under the broiler until tops are nicely browned, but not so much that the cheese oozes out!