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Nalley Pickles

Fig 'N' Blue Cheese-Stuffed Pork

Share this RecipePrintFig 'N' Blue Cheese-Stuffed Pork
Nalley Pickles

Great recipe for a dinner that is easy but looks and tastes premium.

1 (1 1/2 to 2 lbs.)     Pork tenderloin, unseasoned
3 Tbs                       Nalley® Chunky Dill Relish
1/4 cup                    Dried Figs, chopped or dried cranberries
3 Tbs                       Blue cheese, crumbled
To taste                   Salt and pepper


Preheat oven to 450°F.  Line baking sheet with foil; coat with cooking spray.

Cut pork in half lengthwise, to within 1/2" of opposite side.  Place pork between two sheets of plastic wrap; pound to 1/2" thickness.  Spread with Nalley® Chunky Dill Relish, leaving a 1/2" border around edges.  Sprinkle figs and blue chees down center of pork.  Roll up the pork, jelly-roll style, starting with the long side.  Secure at 2" intervals with kitchen string.  Sprinkle with salt and pepper.


Place on prepared baking sheet.  Bake at 450°F for 23-30 minutes or until a thermometer registers 155°F.  Let stand for 5 minutes before slicing.  Discard kitchen string; cut port into 12 slices.





Double the recipe for two tenderloins.

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