If anyone is still in need of a recipe to make for Christmas dinner, a) welcome to the procrastinator’s club, of which, I am queen, and b) let this be your recipe.

First, because prosciutto wrapped pork tenderloin with fig sauce definitely meets my personal Christmas Dinner criteria, AKA, food that is rich, decadent, and meaty.

And, secondly, because I do believe that after this hits the internet double-porking is going to be all the rage (I swear I’m not grandiose).

But seriously, what could be better than taking a piece of lean, tender pork and wrapping it with cured fatty pork and roasting it to perfection? I really think the answer to this question is nothing. The meat requires literally nothing more than this intimate marriage of pork products- not even salt and pepper – as the prosciutto provides enough smokiness and saltiness to add interest and flavor without going wild with any other seasonings. How easy is that?

Now double-porking technique is fairly straightforward as is illustrated in the photo (look up top ↑). The suggested method is to line up your prosciutto in a line, barely overlapping, so you can roll the pieces over the pork tenderloin without any gaps. For a 1 1/2 lb pork tenderloin I used about 5 ounces of prosciutto. The fig sauce pairs exceptionally well with this entree and includes a combination of red wine, brandy, chicken stock, fig preserves, and dried black mission figs. The entire mixture is reduced for about 20 minutes or until it is thickened. (And then I added butter, because, you know, decadence…)

I’m a huge fan of meat with fruit sauce as is evidenced by this recipe and this recipe, but this prosciutto wrapped pork with fig sauce feast might take the cake.

I mean- we all love bacon wrapped figs as appetizers- so why not upgrade this concept for a festive entree? So for any of you last-minute-ers out there, I hope you consider giving this one a try. As for me- I’m about to dig in to my double-porked leftovers. Yum!