Spicy Stuffed Pork Tenderloin

RoundLady's picture

Feb. 03, 2011


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)



1. Butterfly tenderloin lengthwise and lay out flat.

2. Preheat oven at 450˚F.


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.


10. Serve sliced.

Recipe Summary

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

Nutrition Facts

Serving size

Calories 1030Calories from Fat 245

 % Daily Value*

Total Fat 28 g42.4%

Saturated Fat 13.68 g68.4%

Trans Fat 0 g

Cholesterol 259.3 mg

Sodium 1871.4 mg77.97%

Total Carbohydrates 113 g37.8%

Dietary Fiber 8.18 g33%

Sugars 84.3 g

Protein 86 g172%

Vitamin A 9.3% Vitamin C 22.9%

Calcium 48.2% Iron 31.8%

*Based on a 2000 Calorie diet