Carrabba’s Italian Grill’s prosciuttowrapped pork tenderloin
2 pork tenderloins, about 1 pound each, trimmed of fat and silver skin
½ teaspoon grill seasoning 6 wide slices prosciutto, not paper thin
2 tablespoons olive oil, plus more for grill
Port wine and fig sauce (see recipe) for serving
1. Preheat grill for direct cooking over medium-high heat. Brush the grill grate clean. Lightly oil the grill grate.
2. Season the pork tenderloins with grill seasoning. Lay 3 prosciutto slices on the work surface with the long sides running vertically and overlapping by about ¼ inch. Place 1 pork tenderloin at a long end of the prosciutto slices and roll the pork up in the prosciutto. Using kitchen twine, tie the tenderloin crosswise in a few places to secure the prosciutto. Repeat with the remaining prosciutto and pork tenderloin. Let stand at room temperature while the grill heats. 4. Using a thin-bladed knife,
Note: To oven roast pork tenderloins, brown tenderloins in a large nonstick skillet over medium-high heat, about 5 minutes. Transfer to a rimmed baking sheet. Bake in a preheated 375 degree F oven until an instant-read thermometer inserted in the center reads 150 degrees F, about 20 minutes.
Makes 6 servings Nutrition information per serving: 416 calories, 48% calories from fat, 22g fat, 10g saturated fat, 127mg cholesterol, 18g carbohydrates, 12g total sugar, 0g added sugar, 35g protein, 503mg sodium, 3g fiber