Fig and Gorgonzola Stuffed Pork Tenderloin
SPAR - Jun 21st, 09:08
A bacon wrapped tenderloin stuffed with a herby, cheesy, fruity filling that perfectly complements the pork.
1 x large pork tenderloin
4 x figs
100 g gorgonzola
115 g SPAR Cream Cheese
salt and pepper
1 tsp freshly chopped sage
200 g green beans, topped and tailed and blanched
200 g baby carrots, peeled and blanched
clove of garlic, sliced
Preheat the oven to 220C
Butterfly the pork tenderloin by cutting into it lengthways. Do not cut all the way through.
Place the tenderloin between two sheets of cling wrap and flatten with a meat mallet or rolling pin.
Mash the gorgonzola, figs, cream cheese, seasoning, and sage together with a fork.
Spread the tenderloin with the filling and roll up tightly.
Neatly lay the bacon out on clingwrap to form one blanket of bacon.
Place the tenderloin in the centre and roll up with the clingwrap to cover. Make sure the clingwrap is tight so that everything stays in place.
Place in the fridge for 1 hour.
Remove the wrap and bind the tenderloin with string at four or five spots, keeping the ingredients in place.
Heat a large non-stick pan to high heat.
Brown the tenderloin on all sides and then place in the oven. Roast for 20 - 25 minutes or until the inside is cooked and internal temperature reads about 60 degrees. Let the pork rest for 20 minutes before slicing.
Toss the green beans and carrots in a pan with olive oil and garlic. Season with salt
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