Fig and Blue Cheese-Stuffed Pork Tenderloin
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- 1 (1 pound) pork tenderloin trimmed
- 1/2 cup(s) dried figs coarselt chopped
- 1/2 cup(s) crumbled blue cheese
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground black pepper
- 1 tablespoon(s) apple jelly melted
- cooking spray
- 1. Preheat the oven to 450 degrees.
- 2. Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; 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 long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.
- 3. Bake at 450 degrees for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160 degrees (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.
This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.
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Fig and Blue Cheese-Stuffed Pork Tenderloin Recipe at a Glance
- COURSE: Main Dishes