For Christmas Gretchen got me a subscription to cooking light magazine to help inspire some fun meals. Our goal is to pick two recipes each month to try out. Last night we gave this one a try. I agree with the 5 of 5 star user ratings.
This was totally easy. Slice open tenderloin roll, pound down to a roll-able thickness, wrap up dried figs and blue cheese crumbles, and cook for 25 minutes. You get four servings of 274 calories each. We served with a simple salad and wild rice on the side with a sangiovesi.
1 (1-pound) pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon apple jelly, melted
Preheat oven to 450°.
Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.
Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.
Yield: 4 servings (serving size: 3 slices)