Pork Tenderloin Stuffed with Blue Cheese and Cognac Figs Recipe

Pork Tenderloin Stuffed with Blue Cheese and Cognac Figs Recipe

by SteaksAndGame.com

Juicy pork tenderloin is filled with creamy blue cheese and sweet figs with a previous soaking in brandy, then all wrapped together with string for a show stopping main dish that we love for the holidays. Serve with your favorite side, like mashed potatoes or simple roasted seasonal veggies.

Prep Time:
Cook Time:
Total Time:
Yield: 4 to 6 portions

Pork Tenderloin Stuffed with Blue Cheese and Cognac Figs Recipe Instructions

Ingredients

  • 1 ¼ cups dried figs cut in thin strips
  • 1 ½ to 2 cups cognac, to soak figs
  • 4 garlic cloves, chopped
  • 2 tbsp. olive oil
  • 2 Berkshire or Iberico pork tenderloins
  • 8 oz. creamy blue cheese, crumbled
  • 2 tbsp. fresh rosemary, chopped
  • Salt and pepper
  • 5 tbsp. honey
  • 2 tbsp. chopped parsley
  • 1 tbsp. paprika
  • 1 tsp. oregano
  • 1 tbsp lemon juice

Directions

  1. Put the figs in a bowl with the cognac and let soak at least for 1 hour. Drain and reserve both the cognac and the figs.
  2. Preheat oven to 450F.
  3. Place the garlic in a saucepan with 1 tbsp. of olive oil and 2 tbsp water, until golden and tender, but not brown. Reserve.
  4. Butterfly the pork by cutting along the top, long-side, without cutting all the way through. Then press the tenderloins open flat. With a mallet pound the tenderloin over some plastic wrap, so it flattens some more.
  5. Mix the figs with the garlic cloves, the gorgonzola cheese and the chopped rosemary.
  6. Cut three pieces of kitchen thread. spread the mix over the tenderloins, take each side and close in the middle, and tie with kitchen thread, about an inch apart. Use as many ties as you need.
  7. Mix 1 tbsp olive oil, 2 tbsp honey, the parsley, the paprika and oregano, salt and pepper, and brush the mix over the tenderloins. Cook in a roasting pan for 35 minutes. Mix the cognac con 3 tbsp. honey and lemon juice, and baste the tenderloins during cooking, about every 10 minutes.
  8. When the tenderloins are done, cover the pan with foil and let it rest, covered, for 10 minutes before slicing. Serve in it’s own juices.

7 thoughts on “Pork Tenderloin Stuffed with Blue Cheese and Cognac Figs Recipe

  • 22nd April 2024 at 6:54 pm
    Permalink

    2 stars
    Wow, incredible weblog layout!
    How long have you been running a blog for? you made running a blog glance easy.

    The overall look of your site is wonderful, as smartly
    as the content! You can read similar here prev next and it’s was wrote by Willie74.

    Reply
  • 3rd April 2024 at 6:29 pm
    Permalink

    2 stars
    Hey there! Do you know if they make any plugins to
    assist with Search Engine Optimization? I’m
    trying to get my blog to rank for some targeted
    keywords but I’m not seeing very good results.

    If you know of any please share. Appreciate it!
    I saw similar text here: Hitman.agency

    Reply
  • 17th March 2024 at 9:42 am
    Permalink

    4 stars
    Hey! Would you mind if I share your blog with my facebook group?
    There’s a lot of people that I think would really appreciate your content.
    Please let me know. Thanks I saw similar here: Najlepszy sklep

    Reply
  • 14th March 2024 at 3:56 pm
    Permalink

    2 stars
    Hey very nice web site!! Man .. Excellent .. Superb ..

    I will bookmark your web site and take the feeds also?
    I am happy to search out a lot of useful information here
    in the submit, we’d like develop extra strategies in this regard, thank you for sharing.
    . . . . . I saw similar here: Sklep online

    Reply
  • 3rd March 2024 at 11:04 am
    Permalink

    3 stars
    Wow, fantastic blog layout! How lengthy have you been running
    a blog for? you made running a blog look easy. The entire look of your
    site is wonderful, as well as the content material!
    You can see similar: dobry sklep and
    here najlepszy sklep

    Reply

Leave a Reply

Or

Your email address will not be published. Required fields are marked *