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 5 minutes; remove from heat. Stir in figs and thyme; salt and pepper to taste. Add Cambozola so it melts and combines.
On a large worksurface, lay out butcher’s string and top with sliced prosciutto. Place butterflied pork tenderloin atop that, pressing to flatten. Spread the fig/cheese mixture over pork, leaving ½” clear at edges. Roll up to close and tie the strings. Place in a small roasting pan and bake 15 minutes. Pour wine over the meat and bake 15 minutes more. Remove from oven, baste with juices, and let stand 5 minutes. Slice to serve, spooning pan juices over. Serves 4.
Accompany with Cooper-Garrod Test Pilot F-104 Starfighter