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Spicy Stuffed Pork Tenderloin

RoundLady's picture
Ingredients
  Pork tenderloin 2 , trimmed
  Dried figs 1 Cup (16 tbs), coarsely chopped (Black Mission Variety)
  Blue cheese 1 Cup (16 tbs), crumbled
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon, freshly ground
  Sage 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Garlic 5 Tablespoon (Mild Ones)
  Apricot jam 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Butterfly tenderloin lengthwise and lay out flat.
2. Preheat oven at 450˚F.

MAKING
3. Pound to tenderize and sprinkle the garlic, figs, seasonings and blue cheese over pork, leaving a 1/2" border around outside edges.
4. Roll up the pork and secure at 2" intervals with twine.
5. Lightly brush each tenderloin with oil and season with pepper.
6. Place 3/4 chimney full of briquettes on cooking table and place an oiled 14" camp oven over the coals to preheat.
7. Sear both tenderloins for a few minutes to seal the meat.
8. Bake for 15-20 minutes (One ring of coals under the oven & two rings of coals on the lid)
9. Brush melted jam over the pork and continue to bake until a thermometer registers 155˚-160˚ and cook for 5-10 more minutes.
Let stand at least 10 minutes before removing.

SERVING
10. Serve sliced.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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