Food, Italian, Restaurant Reviews

Carrabba’s Pork Tenderloin with Port Wine and Fig Sauce

Not only did Carrabba’s invite me to a day of taste testing, they provided the recipe for their special dish–the Prosciutto Wrapped Pork Tenderloin with the Amazing Port and Fig Sauce.  While I haven’t attempted this dish at home, I do plan to in the very near future.  If you try to make it at home, I would love to hear how it turned out.

I may have to go back to Carrabba’s one more time to sample it again before I make it at home.  Not to mention, I really want a glass of the Peach Sangria.

Prosciutto Wrapped Pork Tenderloin

Serves Two



  • 1  Pork Tenderloin
  • 3 slices  Sliced Prosciutto
  • To Taste  Olive Oil
  • To Taste  Salt and Pepper
  • As needed  Port Wine and Fig Sauce (recipe follows)


  1. Layer prosciutto on a cutting board vertically slightly overlapping, the length of the tenderloin. Lay tenderloin on prosciutto and roll, to wrap tenderloin (prosciutto should be overlapping min 1/4”). Cut pork tenderloin into 2 to 2 ½ oz portions.

2. Season the pork tenderloin on top and bottom with salt and pepper.  Dab with olive oil and place it on the grill.  Grill to desired temperature.

  1. Place the pork tenderloin on a hot plate.  Ladle the port wine and fig sauce over the top of the pork tenderloin.