Stuffed Pork Loin with Fig Tapas and Gorgonzola
Ingredients
- 1-1/2 pound Pork Tenderloin
- 1 Fig and Walnut Tapas round, chopped
- ½ cup Blue or Gorgonzola Cheese
- Salt and Pepper
- Glaze:
- ¼ cup Dijon Mustard
- ¼ cup Balsamic Vinegar
Instructions
- Simmer Tapas and cheese in a small pan at medium heat until it slightly thickens. Holding tenderloin upright, take a sharp knife and slice down into the pork, making a pocket Do not slice all the way through.
- Stuff pocket with cheese and Tapas.
- Close with cooking twine or toothpicks.
- Sprinkle with salt and pepper.
- Place in a baking pan sprayed with cooking spray
- Bake for 20 minutes at 425 degrees or until a meat thermometer reads 160 degrees.
- Stir together the mustard and vinegar.
- Pour glaze over the pork and cook for 5 more minutes.
- Remove from oven and let rest for 10 minutes.
- Slice into 1-1/2 inch thick portions.
