This recipe of fig glazed pork tenderloin wrapped in prosciutto is one of my favorites for the @traegergrills

Fig Glazed Pork Loin

2 lbs pork tenderloin
6 oz Prosciutto (10 slices)
4 oz fig fennel jam
2 Tablespoons Dijon Mustard
1/2 teaspoon coarse salt
1/8 teaspoon cracked pepper
Kitchen Twine cut 5 pieces each 14” long

1. Heat your smoker to 375° and add preferred pellets. (I use Oak)

2. Salt and pepper tenderloin, set aside.

3. On a foil lined baking sheet lay out your 5 pieces of kitchen twine about 1 1/5 to 2 inches apart. Lay your Prosciutto over the twine, 2 slices per string. The Prosciutto should over lap to create a “blanket” for the tenderloin to be placed on. Lay your seasoned tenderloin in the middle of the Prosciutto blanket and bring the blanket around the pork, tie your strings to secure the Prosciutto and pork.

4. In a bowl combine fig preserves and Dijon mustard, stir to combine.

5. Place baking sheet with pork on your smoker and cook for 45 mins. The last 20 mins of smoking bast with fig glaze and continued to glaze every 5 mins until done and until the internal temperature is 145° F.

Enjoy!