Stuffed Pork Loin with Fig Tapas and Gorgonzola
  • 1-1/2 pound Pork Tenderloin
  • 1 Fig and Walnut Tapas round, chopped
  • 1/2 cup Blue or Gorgonzola Cheese
  • Salt and Pepper
  • Glaze:
  • 1/4 cup Dijon Mustard
  • 1/4 cup Balsamic Vinegar
  1. 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.
  2. Stuff pocket with cheese and Tapas.
  3. Close with cooking twine or toothpicks.
  4. Sprinkle with salt and pepper.
  5. Place in a baking pan sprayed with cooking spray
  6. Bake for 20 minutes at 425 degrees or until a meat thermometer reads 160 degrees.
  7. Stir together the mustard and vinegar.
  8. Pour glaze over the pork and cook for 5 more minutes.
  9. Remove from oven and let rest for 10 minutes.
  10. Slice into 1-1/2 inch thick portions.
Recipe by Great Lakes International Trading, Inc. at