Spinach and Fig Preserve Stuffed Pork Tenderloin

                                                                                                                             




Ps.7:11-12

11 God is a righteous judge, and a God who feels indignation every day. 
12 If a man does not repent, God will whet his sword; he has bent and readied his bow


1 Package of pork tenderloins (usually contains 2 tenderloins)
1 box of Creamed Spinach (Green Giant box) cooked by box directions
1 Jar Fig preserves
1 Package of Prosciutto
1/4 t Coarse sea salt (on each tenderloin)
Few turns of black pepper (on each tenderloin)
1/2 t minced garlic (split the amount for the 2 tenderloins)
1 cup Red Wine
1/2 c water
Olive oil for searing
Kitchen string for tying tenderloins

Begin by butterflying tenderloins, being careful not to cut through the tenderloins. Pound them to a 1/4 inch thickness, then salt and pepper. After the spinach has cooled, drain in paper towels to remove some of the liquid.  Layer the prosciutto on the tenderloins. With a spoon, spread each tenderloin with 1/2 of spinach mixture.  Sprinkle with the garlic. The next layer will be the fig preserves which you can spread with a spoon over the spinach. Tie the loins in 5 or 6 places so it will hold its shape. In a skillet with olive oil, sear loins on all sides. For roasting, I used a foil pan that I could fit a rack onto so the loins would be a few inches from the pans bottom. Put wine and water in bottom of roasting pan, place loins on rack. I roasted mine in the toaster oven, with the confection on, on 350 degrees for 40 minutes. Loin should be 145-150 degrees when checked with an instant read thermometer. Let loins rest for 10 to 15 minutes before cutting into 1 inch slices. YUM!!! The wine and water mixture keeps the loins from being dry!!