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:
{ 12 comments… read them below or add one }
What a dinner you prepared! It all sound so good and looks wonderful over at your main posting!
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!
That looks awesome! Do you know how many calories in each serving though?
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.
Kath
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?
~Justine
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!
Wow! Glad everyone is so excited about this Weekend Cook and Tell topic, it’s going to be a good one.
yemek tarifleri
Hi Kath,
When you say 1/4 cup of pecans per tenderloin, you mean for the entire loin, not each slit right?
Yes, total
Soooo good! My husband said, “Cheers to the chef!” Great recipe
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.
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