Fig and Blue Cheese Stuffed Pork Tenderloin
Elevate your dinner menu with this irresistible Fig and Blue Cheese Stuffed Pork Tenderloin, a show-stopping dish that masterfully balances savory and sweet flavors. This elegant recipe features a tender, butterflied pork tenderloin filled with a rich, creamy stuffing of tangy blue cheese, sweet dried figs, fresh thyme, and aromatic garlic. The tenderloin is carefully rolled, tied, and seared to golden perfection before finishing in the oven for a juicy, flavorful roast. Perfect for a special occasion or an impressive weeknight meal, this recipe highlights gourmet flair with minimal effort. Serve sliced into medallions alongside roasted vegetables or a crisp salad for a restaurant-quality dining experience in the comfort of your own home. Ready in just an hour, this stuffed pork tenderloin is sure to become a go-to choice for sophisticated yet approachable cooking.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 pounds) Pork tenderloin
- 6 pieces Dried figs
- 3 ounces Blue cheese
- 1 teaspoon (chopped) Fresh thyme
- 2 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pork tenderloin by trimming any excess fat or silver skin. Using a sharp knife, make a lengthwise cut down the center of the tenderloin, being careful not to cut all the way through. Open it like a book to create a flat surface.
Place a sheet of plastic wrap over the butterflied pork and pound it with a meat mallet until it is about 1/2-inch thick.
Chop the dried figs into small pieces and place them in a bowl. Add the blue cheese, chopped thyme, and minced garlic. Mix to combine the stuffing ingredients.
Season the inside of the pork tenderloin with a pinch of salt and pepper. Spread the fig and blue cheese mixture evenly over the surface, leaving about 1/2-inch border around the edges.
Carefully roll the tenderloin lengthwise into a tight cylinder, enclosing the stuffing. Secure the roll with kitchen twine at 1-inch intervals.
Rub the outside of the tenderloin with olive oil, then season with the remaining salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the tenderloin rest for 5-10 minutes before slicing.
Carefully remove the kitchen twine, slice the pork tenderloin into thick medallions, and serve warm.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 526 mg | 176% | |
| Sodium | 5653 mg | 246% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 24.5 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 580 mg | 45% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3690 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
