Recipe by Cookin' in NJ
This is a wonderful recipe that I found in Cooking Light Magazine. It's easy to prepare, few ingredients and has a beautiful presentation. I've served this with wild rice and steamed green beans with garlic. Enjoy!
Top Review by Lambkyns
So very flavourful!!! I wanted to use up fresh figs so thought I'd give them a try in this recipe. They (5) worked out quite nicely. I brushed the flattened tenderloin with apple jelly, sprinkled it with chopped figs, crumbled blue cheese, a bit of garlic powder and pepper before rolling up. Once rolled, I sprinkled the tenderloin with chopped fresh thyme and rosemary and added a drizzle of olive oil. It only took 30 minutes at 400 to cook my tenderloin (rested it for 10 more). At the 25 minute point I brushed it with apple jelly. This is such an easy recipe and yet so very tasty!!
- 1 (1 lb) pork tenderloin, trimmed and butterflied
- 1⁄2 cup dried fig, coarsely chopped (like Sun-Maid)
- 1⁄2 cup crumbled blue cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- cooking spray
- 1 tablespoon apple jelly, melted
Directions See How It's Made
- Preheat oven to 450°F.
- Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat.
- Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray.
- The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge.
- Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn.
- Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking.
- Yield: 4 servings (serving size: 3 1-inch slices).