Stuffed Pork Tenderloin With Figs And Gorgonzola

Name: Stuffed Pork Tenderloin With Figs And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T EVO; 1 medium white onion, diced; 1 medium carrot, diced; 2 stalks celery, diced; 2 bay leaves; Pinch black peppercorns; 1 2-lb. pork tenderloin, silver skin removed, butterflied; 1 T chopped rosemary; 1 T chopped fennel seeds; 4 oz. Gorgonzola, sliced into strips; 8 dried Turkish figs; 1 C white wine; Mixed salad greens for garnish

Servings: persons

2 T EVO
1 medium white onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 bay leaves
Pinch black peppercorns
1 2-lb. pork tenderloin, silver skin removed, butterflied
1 T chopped rosemary
1 T chopped fennel seeds
4 oz. Gorgonzola, sliced into strips
8 dried Turkish figs
1 C white wine
Mixed salad greens for garnish

1
Preheat oven to 375.
2
In an ovenproof skillet over medium heat, warm EVO. Add onion, carrot, celery, bay leaves, peppercorns, saute 5 minutes, set aside.
3
Pound the tenderloin with mallet until flat and even. Season with salt and pepper, sprinkle with rosemary and fennel seeds.
4
Line up Gorgonzola strips and figs in the center of the meat. Fold one flap over the filling, roll up tightly lengthwise and tie with butcher's string, tucking rosemary sprigs underneath. Rub with EVO and season with salt and pepper.
5
Return the skillet with vegetables to medium heat and add the tenderloin. Deglaze with the wine. Place in the oven to roast for 25 minutes.
6
Slice the tenderloin into 1 inch thick pieces. Pass the vegetable and pan juices through a fine sieve, reserving the strained liquid for sauce. Garnish with mixed greens.
7
From La Cucina Italiana, September - October 2004

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 T EVO, 1 medium white onion, diced, 1 medium carrot, diced, 2 stalks celery, diced, and more.

Yes, Stuffed Pork Tenderloin With Figs And Gorgonzola falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!