Fig and Blue Cheese-Stuffed Pork Tenderloin Recipe (2024)

Look ladies, I don't care if your husband loved it. Did YOU love it?? Why is your husband's opinion always the measure of a great recipe? I made it as written, by using dried figs and blue cheese, which is why I'm here giving a relevant review. I do think a little extra glaze would elevate this dish even more -- it seemed to want a little extra sweetness in the form of a glaze. Next time I will reduce some red wine and fig preserves for the finishing touch. My husband is gonna love it ;)

Subbed fig jam for the apple jelly---yummy. Also, this is an older recipe and pork temperature guidelines have changed since 2007. Cook only to 145 or 150 then let rest for 10 minutes. Will definitely cook this again. Looks fancy but is actually quite easy. Using a thermometer with a probe and alert (Thermoworks makes several great ones) is the best way to monitor temperature and not overcook.

I made this exactly according to the recipe, except I used a little bigger pork tenderloin and adjusted the recipe accordingly. My husband, daughter and I all thought this recipe was awesome! Loaded with flavor - a beautiful fall dish. I made acorn squash and also roasted brussel sprouts for sides. I think all the ingredient proportions and cooking times are perfect. We loved this; will definitely be making this again.

I used craisins instead of figs. Delicious!!!

I made this last night but substituted apricot jelly for the glaze and goat cheese instead of the blue cheese. I also poached my figs in balsamic beforehand using this recipe: http://www.wholeliving.com/147743/balsamic-poached-figs. The flavor was great and the pork was perfectly tender. Will definitely make it again but will try the blue cheese next time since I think it will give it a nice contrast with the sweetness of the figs.

Very good and super easy! I used Humboldt Fog cheese and Pomegranate Craisins for the inside, same proportions, worked perfectly! As others suggested I used large toothpicks instead of twine. Also used fig preserves instead of apple jelly. Served with garlic roasted couscous and green beans. Yummy!!

Very good. I substituted dried cranberries for figs and used more blue cheese. I did not add any salt as i think pork is salty enough. Very good. Will make again.

Unbelieveable! So delicious and so easy. Served it to guests and will now be a regular in my house.

This dish was amaaaazing! I also added some fig preserves to the fig and blue cheese stuffing. In place of the apple jelly, I used fig preserves mixed with a bit of apple juice and some leftover orange glaze I had from a cheesecake recipe (orange marmalade + lemon juice). This recipe was actually fairly easy considering the gourmet result (though I did have an extra pair of hands to help with the rolling and tying part). Also, I cooked the meat 7-12 minutes longer than recommended, but it still turned out tender and delicious. I definitely recommend this one!

That a terrific dish! I added a bit of fig preserves inside and used gorgonzola cheese. Over the top, used melted fig preserves loosened with apple cider... we wanted to eat the pan!!

Just made this tonight, was excellent!! Made a few changes though....used dried cranberries, goat cheese with an apricot jelly glaze. Didn't even need kitchen twine, just placed in the pan seam side down. Made with a side of wild rice. You won't be disappointed!!!

This was awesome. I used dried cranberries and gorgonzola cheese. I wish i would have prepped and frozen the 2nd tenderloin for another night. My husband loved it.

My husband raved about this recipe and said it was one of the best pork dishes I have made. I did not have dried figs so adjusted the recipe as follows: Used dried cranberries and gorgonzola. Placed in small food blender to puree - added touch of water. For glaze, I used a Jalapeno sweet pepper jelly. It was delicious and my 4-year old, who loves cranberries, gobbled it down. This would be a great entree for a dinner party.

I usually don't rate and review recipes online, however, this receipe was so good that I had to write a few words about it. My husband is a very picky eater and the fact he loved this was amazing! I thought it was completely delicous and it was really easy to make as well. Thank you for the recipe!!

Great technique! I chopped a jalapeno with dried apricots and (since the food processor was already in use) threw in goat cheese as well, making a more uniform filling, which I liked. But next time I'll use a 1/3 fruit to 2/3 cheese ratio -- it was a little too sweet with the milder goat cheese. Glazed with a mixture of peach preserves and ground ancho chiles. Served with garlic grits and green beans. Wonderful!!!

I made this for a small dinner party. My husband said that I out did myself. Everyone raved and wanted the recipe. Will make this a lot. The dish is rich so I just served it with roasted potatoes and asparagus.

I thought this was just ok. I felt like the figs were kind of chewy. I would probably use less or chop them up finer? I just thought the texture was odd. The taste overall was good besides the figs (overwhelming). I did have to cook for a bit longer and it came out tender. I served this with Caramelized Onion-and-Gorgonzola Mashed Potatoes(nov. 2001 southern living) and asparagus. The potatoes were the best we've ever had!

This is one of the best pork tenderloin recipes ever. I have made this at least a half dozen times including for Christmas Eve dinner with family...they keep requesting it now every year. Simple and yet looks and tastes very fancy - definitely a keeper recipe. I make it per the recipe but have even done half with blue cheese and half with goat cheese to accomodate different tastes...great both ways!

Simple ingredients, easy to make and absolutely delicious. The flavors work so well together. I've made it about half a dozen times. I often substitute regular (not dried) figs, and peach jam instead of apricot. Living in the city makes it hard to find these things at your local bodega. It really is a meal to impress. Would make for guests without a second thought. Pair with couscous and green beans.

The best pork I've ever made. It's a little more labor intensive than just throwing a pre-marinated tenderloin in the oven, but none of it is hard, just more time consuming. The results are worth it. I used goat cheese instead of blue and it was just perfect. Great combo of flavors. I highly recommend this pork.

Very good! Used dried cherries, Gorgonzola and peach apricot preserves. So easy to put together. Definitely will make for a guests.

Fantastic! It's a recipe that can be made ahead and then cooked right before dinner--making it an elegant weeknight dinner. I usually serve with couscous and green beans. Always gets praise from company too!

I need some help with this one. Loved the flavor but my cheese melted to liquid and oozed out the sides. The cheese did not ooze out of the seam--just out of the left and right ends! We still had the flavor of the cheese, slightly, but no actual cheese to eat. Thoughts?

So easy to make, but it looks and tastes impressive! I substituted the figs and blue cheese for dried cranberries and goat cheese, to suit my personal taste. I also didnt have apple preserves so I used apricot and it was delicious. Like others, I used toothpicks instead of the twine and it worked perfectly. It is hard to believe this is a "light" recipe. I served it with long grain wild rice and a spinach salad with slivered almonds and mandarin oranges in a champagne vinaigrette. Big hit all around. Best part: it only took me about fifteen minutes to get it in the oven from the time I unpacked my groceries. And I am a very inexperienced cook. Next time I will stuff both tenderloins and freeze the second one.

Very solid recipe. I couldn't find dried figs, so I used dried cranberries and basted w/ fig preserves. I think I would like the figs much better..will look a little harder next time. If still out of luck, I will omit fruit comletely and continue on w/ fig preserves.

This was a delicious, simple and beautiful dish! Even my husband, who "doesn't like pork" finished every bite! It cooked very quickly - and the bubbly run off of the glaze could make quite a big mess if you aren't careful! We saved the leftovers for use in fried rice, too. The apple jelly was a little tricky to find, but we found that most supermarkets have a store brand tucked away somewhere.

I make this recipe all of the time. It is so easy and elegant.

Delicious - pretty easy to make too once you pound the tenderloin. I used toothpicks and cooked on the grill - next time I would cook an extra 3-5 minutes before putting on the jelly to be sure it was cooked through. I used Red Pepper Jelly instead of Apple Jelly. It is really tasty and I would definitely make for company.

My boyfriend and I really enjoyed this dish. We changed the recipe and used gorgonzola cheese and dried cranberries. However, when I make this again I will double the amount of cheese and decrease the amount of cranberries. I also followed a reviewer's suggestions and basted it with 1/2 cup of organic chicken broth. Overall, it was AWESOME!