Fig and Blue Cheese-Stuffed Pork Tenderloin

An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans.

Yield: 4 servings (serving size: 3 slices)

Ingredients

• 1  (1-pound) pork tenderloin, trimmed
• 1/2  cup  dried figs, coarsely chopped
• 1/2  cup  crumbled blue cheese
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 1  tablespoon  apple jelly, melted

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