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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Ratings & Reviews

Quick and simple

sweetlyloved4
December 06, 2016
Look ladies, I don't care if your husband loved it. Did YOU love it?? Why is your husband's opinion always the measure of a great recipe? I made it as written, by using dried figs and blue cheese, which is why I'm here giving a relevant review. I do think a little extra glaze would elevate this dish even more -- it seemed to want a little extra sweetness in the form of a glaze. Next time I will reduce some red wine and fig preserves for the finishing touch. My husband is gonna love it ;)

Easy yet elegant

cmpcmp9
December 08, 2015
Subbed fig jam for the apple jelly---yummy. Also, this is an older recipe and pork temperature guidelines have changed since 2007. Cook only to 145 or 150 then let rest for 10 minutes. Will definitely cook this again. Looks fancy but is actually quite easy. Using a thermometer with a probe and alert (Thermoworks makes several great ones) is the best way to monitor temperature and not overcook.

gkd1029's Review

aimeeh
March 17, 2014
N/A

lch8497's Review

SuzyG27
November 03, 2013
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.

SuzyG27's Review

cellio
February 16, 2013
N/A

cberk10's Review

mwilli14
February 04, 2013
N/A

cellio's Review

ChicagoChef82
November 30, 2012
I used craisins instead of figs. Delicious!!!

velveteenbaker's Review

cjbuddy
October 28, 2012
I made this last night but substituted apricot jelly for the glaze and goat cheese instead of the blue cheese. I also poached my figs in balsamic beforehand using this recipe: http://www.wholeliving.com/147743/balsamic-poached-figs. The flavor was great and the pork was perfectly tender. Will definitely make it again but will try the blue cheese next time since I think it will give it a nice contrast with the sweetness of the figs.

KathJB's Review

velveteenbaker
February 26, 2012
N/A

sadkisson86's Review

MeMyselfAndPie
July 13, 2011
Very good and super easy! I used Humboldt Fog cheese and Pomegranate Craisins for the inside, same proportions, worked perfectly! As others suggested I used large toothpicks instead of twine. Also used fig preserves instead of apple jelly. Served with garlic roasted couscous and green beans. Yummy!!