Fig And Blue Cheese-Stuffed Pork Tenderloin
- 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 450u0b0.
- 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 450u0b0 for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160u0b0 (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.
pork tenderloin, dried figs, blue cheese, salt, freshly ground black pepper, cooking spray, apple jelly
Taken from www.epicurious.com/recipes/member/views/fig-and-blue-cheese-stuffed-pork-tenderloin-1276224 (may not work)