Rating: 4.5 stars
34 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 26

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.

Marge Perry
Recipe by Cooking Light January 2007

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 3 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

274 calories; calories from fat 30%; fat 9.2g; saturated fat 4.6g; mono fat 3g; poly fat 0.6g; protein 28.4g; carbohydrates 19.7g; fiber 2.5g; cholesterol 80mg; iron 1.8mg; sodium 581mg; calcium 135mg.
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