Pork Tenderloin with Fig and Blue Cheese
1 pork tenderloin, butterflied 2 Tbsp. butter ½ c. minced shallot ½ c. finely chopped dried figs 4 oz. Cambozola blue cheese, sliced 1 tsp. dried thyme 8 slices prosciutto ½ c. dry white wine 6 to 8 lengths of butcher’s string Preheat oven to 400 degrees. Soften shallot in butter over medium heat, about […]