Blue Cheese & Fig Pork Tenderloin
Pictured above is a pork loin and that works for this blue cheese & fig stuffed recipe but a pork tenderloin will have better ratio of cheese/fig/pork because it’s a smaller cut. The grocery store was out of pork tenderloins so pork loin works in a pinch.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 3
- Category: Main Dish
- Method: Oven
- Cuisine: International
- 1 lb pork tenderloin, butterflied
- ~ 2 oz (1/2 cup) dried figs, sliced
- ~ 2 oz (1/2 cup) blue cheese, crumbled
- black pepper
- cooking twine
- Preheat oven to 450F.
- Butterfly pork. This may sound intimidating but it is basically cutting the piece of meat in half lengthwise but leaving the end portion uncut (making it look like an open book). Spread it out and lightly salt and pepper the inside and outside of the pork. Spread and layer the figs and blue cheese.
- Tie it up. Check out Eat Simple Food’s video showing you how to butterfly, stuff, and tie up chicken breast. Tying up meat is a breeze once you know how to do it and get enough practice. You can also use toothpicks if that’s easier for you.
- Bake ~ 25-30 minutes or until internal temperature of pork reaches 145F. Rest 10 minutes before slicing (remember to remove the twine!).
- Pound the tenderloin thin between two pieces of plastic with a meat mallet (before stuffing) if you want to take your game up a notch.
- If you use a pork loin instead of pork tenderloin, bake it with the fat side up.
- I like to bake on an elevated rack to promote circulation.
Things In My Kitchen:
- Cooking twine – Tie it up before you cook it. You don’t want the ingredients falling out.
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Keywords: Pork Loin, Blue Cheese, Figs, Low Carb, Gluten Free, Holidays, Thanksgiving, Easter