I made this exactly according to the recipe, except I used a little bigger pork tenderloin and adjusted the recipe accordingly. My husband, daughter and I all thought this recipe was awesome! Loaded with flavor - a beautiful fall dish. I made acorn squash and also roasted brussel sprouts for sides. I think all the ingredient proportions and cooking times are perfect. We loved this; will definitely be making this again.
Fig and Blue Cheese-Stuffed Pork Tenderloin
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.
Yield: 4 servings (serving size: 3 slices)
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Amount per serving
- Calories: 274
- Calories from fat: 30%
- Fat: 9.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.6g
- Protein: 28.4g
- Carbohydrate: 19.7g
- Fiber: 2.5g
- Cholesterol: 80mg
- Iron: 1.8mg
- Sodium: 581mg
- Calcium: 135mg
- 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
- Preheat oven to 450°.
- 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.
- 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.
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