Wednesday, May 11, 2005

Fig and Blue Cheese-Stuffed Pork Tenderloin

Fig and Blue Cheese-Stuffed Pork Tenderloin (Adapted from CL)

16 ounces trimmed pork tenderloin
1/2 cup dried black mission figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon apricot jam, melted

Preheat oven to 450

Slice the pork in half lengthwise, cutting to, but not through, other side. Press the pork out so it is open and flat - pound until the tenderloin is roughly 1/2" thick. Scatter the figs and blue cheese over pork, leaving a 1/2" border around outside edges. Roll up the pork, starting with long side, and secure at 2" intervals with twine. Season with salt and pepper - transfer the roll to a baking sheet lined with foil and coated with nonstick spray.

Bake for about 15 minutes, remove and carefully brush melted jam over the pork. Place back in the oven and continue to bake until a thermometer registers 150 to 160 degrees, about 5 more minutes. Remove and let stand at least 10 minutes before removing the twine and slicing.

Makes about 4 servings.

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