FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN
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!
Provided by Cookin in NJ
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 256.7, Fat 9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 588.5, Carbohydrate 16.1, Fiber 1.9, Sugar 11.7, Protein 27.7
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.
STUFFED PORK TENDERLOIN W/ BLEU CHEESE AND FIG
Categories Pork Roast Christmas Quick & Easy Dinner
Yield 4 people, 3 slices eac
Number Of Ingredients 8
Steps:
- Preparation 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. Nutritional Information Calories:274 (30% from fat) Fat:9.2g (sat 4.6g,mono 3g,poly 0.6g) Protein:28.4g Carbohydrate:19.7g Fiber:2.5g Cholesterol:80mg Iron:1.8mg Sodium:581mg Calcium:135mg Marge Perry, Cooking Light, JANUARY 2007
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