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Fig and Blue Cheese-Stuffed Pork Tenderloin

Randy Mayor
Yield 4 servings (serving size: 3 slices)
An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined stuffed pork tenderloin. Serve with wild rice and steamed green beans.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 cup dried figs, coarsely chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon apple jelly, melted

Nutrition Information

  • calories 274
  • caloriesfromfat 30 %
  • fat 9.2 g
  • satfat 4.6 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 28.4 g
  • carbohydrate 19.7 g
  • fiber 2.5 g
  • cholesterol 80 mg
  • iron 1.8 mg
  • sodium 581 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 450°.

  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° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.