Fig and Gorgonzola Cheese-Stuffed Pork Tenderloin
- Number of Servings: 4
Ingredients
1 (1-pound) pork tenderloin, trimmed 1/2 cup dried figs, coarsely chopped 1/2 cup crumbled gorgonzola1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 tablespoon apple jelly, melted
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SARA_WITZ.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SARA_WITZ.
Nutritional Info Amount Per Serving
- Calories: 349.9
- Total Fat: 13.1 g
- Cholesterol: 109.5 mg
- Sodium: 333.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.8 g
- Protein: 37.0 g
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