Recipe: Fig & Blue Cheese Stuffed Pork Tenderloin

Friday, July 31, 2009

My brother-in-law, Geoff, surprised us this week with an impromptu visit. We were so excited to have him stop by and I think he kind of lucked out because I happened to be making a fig and blue cheese pork tenderloin, which happens to be one of my favorites. I told you that we've gone a little blue cheese crazy, didn't I? This dinner is so ridiculously easy, but such a good dinner party meal I just had to share it with all of you.


Fig and Blue Cheese Stuffed Pork Tenderloin
modified from a version found in Cooking Light

1 (1 lb) Pork Tenderloin, trimmed
1/2 C Dried Figs, coarsely chopped (find these on the same aisle as the raisins at your store)
1/2 C Crumbled Blue Cheese
1/2 t Salt
1/2 t Ground Black Pepper
Cooking Spray
Twine 
1 T Honey

Preheat oven to 450 degrees F.

Butterfly the pork in half, cutting to, but not through, the other side. Open the halves, laying the pork flat. Place pork between 2 sheets of plastic wrap and pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2 inch margin around outside edges. 

Roll up the pork, jelly roll fashion, starting with the long side. Secure with twine at 2" intervals. Sprinkle pork with salt and pepper and place on a foil lined cookie sheet coated with cooking spray.

Bake at 450 degrees for 20 minutes. Pour honey over the pork and return it to the oven for an additional 5 minutes or until a thermometer registers 160 degrees (slightly pink). Let stand for 10 minutes. Discard twine, and slice pork into slices.

I serve this with wild brown rice and roasted broccoli or green beans. 

**For my kids, who like most, aren't crazy about blue cheese (I know, what's wrong with them?) I simply made sure that I only put the figs at one end of the tenderloin sans cheese. Then their pieces came from that end.

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