Fig and Blue Cheese-Stuffed Pork Tenderloin

Ingredients

• 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

Preparation

1. 1. Preheat the oven to 450 degrees.
2. 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. 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.