Blue Cheese, Date + Pecan Stuffed Pork Tenderloin


First butterfly the pork tenderloin, which just means slice it so that it opens like a book. You can also make some extra slits to serve as additional pockets for the filling.

Then sprinkle in the filling – just eyeball it. We used about half a container of crumbled blue cheese (even better – use the hard stuff, crumbled yourself!) combined with about 5 chopped dates and 1/4 a cup of chopped pecans per tenderloin.


Then roll and tie them up. You can do a fancy lacing method or just tie them crosssectionally! Once we used dental floss….


Baked at 400* for about 25 minutes, or until the pork reaches an instant read thermometer temp of about 150* (it will continue to cook when you rest it.) Which brings me to the next step: rest for 5-10 minutes before slicing.


Other tenderloins we’ve done:

Dijon Mustard Glazed

Spinach, Goat Cheese + Sun-Dried Tomatoes

{ 12 comments… read them below or add one }

1 Jessica January 8, 2009 at 8:20 am

What a dinner you prepared! It all sound so good and looks wonderful over at your main posting!


2 Christina February 2, 2009 at 12:29 am

Wow, these look fantastic! I’ve shyed away from pork, b/c I’m always scared I’ll dry it out and it’ll be horrible. But, I just got some at a rockin’ grocery store sale – so I’m going to have to try your technique!


3 Sophia Lee February 3, 2009 at 1:12 pm

That looks awesome! Do you know how many calories in each serving though?


4 Kath February 3, 2009 at 4:04 pm

Sophia Lee,
Sorry, I don’t. I would estimate with the calories in a normal pork tenderloin and add 20-30 kcal per serving for the stuffing.



5 Justine March 11, 2009 at 12:25 pm

Mmmm!! We eat lean pork a lot so Ill have to give this a try. I wonder is feta or Gorgonzola would substitute the blue cheese well?



6 Charity May 10, 2009 at 5:46 am

Kath – I made these tonight and they were fabulous! Also roasted some small potatoes and sauteed fresh green beans with mushrooms. A great meal. Thanks for the idea!


7 yemek tarifleri May 22, 2009 at 2:10 am

Wow! Glad everyone is so excited about this Weekend Cook and Tell topic, it’s going to be a good one.
yemek tarifleri


8 amy January 10, 2010 at 10:35 am

Hi Kath,

When you say 1/4 cup of pecans per tenderloin, you mean for the entire loin, not each slit right?


9 Kath January 10, 2010 at 10:47 am

Yes, total


10 Robin Salley January 27, 2010 at 8:16 pm

Soooo good! My husband said, “Cheers to the chef!” Great recipe :)


11 Isabel January 31, 2010 at 3:31 pm

Wonderful recipe! I had to pound the meat a bit to get them to cooperate because I bought an entire 7lb tenderloin and cut it in half . I also added fresh parsley, just because I had it on hand, and a little white wine to make it easy deglaze the pan.


12 Emily September 27, 2011 at 6:43 pm

Ok… while this recipe was probably wonderful originally, I made some changes and it was totally delish so, I will share them.

I stuffed it with: Dates, goat cheese, some chopped basil, and the pecans
Then I did some ground pepper on the outside and wrapped it in prosciutto.

I served it on a bed of wilted spinach but I think next time I would stuff the spinach inside as well.

Highly recommend!! Thank you so much for the inspiration :)


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