Fig & Blue Cheese-Stuffed Pork Tenderloin



  • 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


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

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