Fig And Blue Cheese Stuffed Pork Tenderloin Recipes

FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN

Steps:

• 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).

FIG AND BLUE CHEESE-STUFFED PORK TENDERLOIN

Steps:

• 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.

BACON/BLUE CHEESE STUFFED PORK LOIN

Steps:

• Preheat oven to 350°F.
• To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
• Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
• Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
• Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
• Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
• Slice the pork, removing twine as necessary.

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.