Wednesday, January 6, 2010

Fig and Goat Cheese Stuffed Pork Tenderloin

Despite appearances, this recipe was fairly simple and easy to make, not to mention everything just kind of flowed. My mom gave me an oven-safe digital meat thermometer for Christmas, so I was anxious to get home and try it. It was so simple and I didn't have to worry about overcooking the pork!

Fig and Goat Cheese Stuffed Pork Tenderloin

1 pork tenderloin (1 - 1 1/2 pounds)
1/2 cup fig jam
3 ounces goat cheese, crumbled
5 fresh basil leaves, torn
Salt and pepper to taste

1 tablespoon olive oil

Preheat oven to 400 degrees. Slice pork tenderloin lengthwise almost the whole way through (stopping just before the edge, like you would a sandwich). Place the tenderloin between two sheets of plastic wrap and pound it until it's about 1/2 inches thin. Spread the fig jam over one side of the pork, then top with crumbled goat cheese, torn basil leaves and salt and pepper to taste.

Now, roll up the pork and fasten with kitchen twine or toothpicks. Now brush the outside with the oil and season with additional salt and pepper.

Insert your meat thermometer if you have it and let it bake about 30 minutes or so until it reaches an internal temperature of 155 degrees.

Remove and let set for about 10 minutes, then slice and serve! I served with simple sides including roasted potatoes seasoned with dried rosemary, salt and pepper tossed in olive oil and green beans with a smidge of butter, salt and pepper and more torn basil.

10 comments:

Lundy said...

My house LOVES pork tenderloin. This.is.happening.

Lindsay said...

Oh! Glad to hear you're excited :) I love pork tenderloin too, and I'm actually trying this recipe from Bon Appetit tomorrow. I'll let you know how it goes! - http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Pears-and-Shallots-356709

ivette said...

Soo... this is just lovely-- figs and pork tenderloin... i do have a question/modification request... since mi amor doesn't like goat cheese (HOW DARE SHE NOT!!!), what other cheese do you think this would work with, and would you recommend stuffing half of the loin with one cheese and the other half with the other? Just brainstorming here!!

Cara said...

I want some of this right now. Mmm.

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Matthew said...

This was awesome, worked out wonderfully and tasted great...

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Elliott Broidy said...

I would have never thought of this combination. Sounds yummy.