adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Blue Cheese-Stuffed Pork Tenderloin
0 Likes
Prep Time:
30 minutes
Total Time:
55 minutes
Elevate pork dinner with decadent blue cheese stuffing in just one hour.
Ingredients:
  • 1 small onion, finely chopped (1/3 cup)
  • 1 clove garlic, finely chopped
  • 1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola)
  • 3 tablespoons coarsely chopped dried cherries
  • 3 tablespoons chopped pecans
  • 2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
  • 2 pork tenderloins (1 lb each)
  • 1/4 teaspoon salt
Instructions:
  • Preheat oven to 400°F on the middle rack.
  • In a skillet over medium heat, melt butter. Sauté onion for 3 minutes until soft, stirring occasionally. Add garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes.
  • In a medium bowl, energetically mix the cheese with a spoon. Add the cooled onion mixture, cherries, pecans, and thyme; keep it aside.
  • Lay a pork piece on a work surface with the short side facing you. Carefully slice it in half lengthwise, making sure not to cut it all the way through. Open up the pork like a book. Repeat with the other pork piece. Spread half of the cheese mixture in the center of each pork piece. Fold the pork back together and tie it with kitchen twine to keep it secure. Season the outside with salt and pepper.
  • In a sizzling skillet, sear pork until golden brown on one side for about 4 minutes, then carefully flip and cook for another 4 minutes. Insert a meat thermometer into the thickest part of the pork to track its temperature.
  • Roast the skillet in the oven for 10 to 15 minutes or until the meat thermometer inserted in the center reads 155°F. Let it rest after removing from the oven, loosely covered with foil, for about 5 minutes (temperature will rise to 160°F). Slice each pork piece into 6 pieces. (If your skillet is not ovenproof, brown pork in the skillet and then carefully transfer to a foil-lined 13x9-inch pan before placing in the oven.)

Similar Recipes