Fig & Blue Cheese-Stuffed Pork Tenderloin

Ingredients

Method

• 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
• Preparation
• 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.
• Nutritional Information
• Calories:
• 274 (30% from fat)
• Fat:
• 9.2g (sat 4.6g,mono 3g,poly 0.6g)
• Protein:
• 28.4g
• Carbohydrate:
• 19.7g
• Fiber:
• 2.5g
• Cholesterol:
• 80mg
• Iron:
• 1.8mg
• Sodium:
• 581mg
• Calcium:
• 135mg

Notes

• Marge Perry, Cooking Light, JANUARY 2007SOURCE: Cooking Light