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Mar 09

2-for-1 Stuffed Pork Tenderloin: Figs & Blue Cheese OR Cranberries & Gorgonzola

Decisions, decisions. The original recipe I found called for a fig and blue cheese filling, and I couldn’t wait to make it because that salty/sweet combination had my mouth watering. Then I read through the user reviews and saw that several posters had made it with dried cranberries and Gorgonzola cheese. Yum. Which to choose? Both pairings sounded absolutely delectable to me, so I decided to find out what you would prefer. I posed the question to fans of the Emily Bites Facebook Page, and after those responses were also evenly split, I finally chose not to choose – I split the fillings down the middle and made both!

After tasting both, I still can’t identify a favorite option, as each brought something delicious to the table. Figs and blue cheese offer such distinct, bold tastes and the dichotomy of both the flavors (sweet vs. salty) and the textures (gritty vs. creamy) appealed to me, though people who are turned off by the grittiness of the fig seeds may want to opt for the cranberries. Gorgonzola, also a type of blue cheese, and dried cranberries felt like a more familiar flavor combination, but tasted equally decadent. The cranberries were both sweet and tart and paired beautifully with the rich and salty Gorgonzola.  Either variation would be great for company because they’re simple to put together but they look impressive! I’ve now passed the decision on to you – which one will you make?


2-for-1 Stuffed Pork Tenderloin

Yield: 4 servings


  • 1  lb pork tenderloin, trimmed
  • 1/2 c chopped dried figs OR dried cranberries
  • 1/2 c crumbled blue cheese OR Gorgonzola
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 T apple butter (original recipe used apple jelly)
  • *be sure to have either twine or toothpicks on hand to seal the meat closed after rolling it around the filling


  1. Pre-heat the oven to 450. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
  2. Butterfly the pork tenderloin (cut in half lengthwise, almost all the way through, but not quite, and then spread open to lay flat) and then place meat between two pieces of plastic wrap or wax paper. Pound meat to ½ inch thickness using a meat mallet. Sprinkle the fillings of your choice (blue cheese & figs or cranberries & Gorgonzola) evenly over the pork, leaving ½ around the edges. From the long side, roll up the pork and hold the meat closed either by tying twine around it at two inch intervals or by sticking toothpicks through both sides to seal it. Sprinkle the salt and pepper over the pork and place on prepared baking sheet.
  3. Bake for 20 minutes and remove from oven. Using a pastry brush, brush the apple butter over the top of the pork. Return the pork to the oven for another 5 minutes and remove from oven. Let meat stand for 10 minutes and discard twine/toothpicks before slicing.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on

Nutrition Information:
242 calories, 15 g carbs, 8 g fat, 27 g protein, 1 g fiber (from

adapted from Cooking Light


11 Responses to “2-for-1 Stuffed Pork Tenderloin: Figs & Blue Cheese OR Cranberries & Gorgonzola”

  1. #
    Kim T. — March 10, 2011 @ 5:38 pm

    This looks wonderful!! I bet this could go on the grill in the summertime, too!

    • emilybites replied: — January 24th, 2012 @ 3:52 am

      It sure could!

  2. #
    Shelby McDevitt — March 16, 2011 @ 1:54 pm

    I am making this tonight, except with Blue Cheese and Cranberries!!

    • emilybites replied: — January 24th, 2012 @ 3:53 am

      Hope it was a hit!

  3. #
    For the Love... — March 21, 2011 @ 1:23 pm

    I did blue cheese and dried cranberries and it was amazing!

    • emilybites replied: — January 24th, 2012 @ 3:53 am

      Awesome, so happy you liked it!

  4. #
    Linda — April 2, 2011 @ 10:36 pm

    Made this tonight and it was not only delicious, but quick to make!

    • emilybites replied: — January 24th, 2012 @ 3:53 am

      Thanks Linda!

  5. #
    Anonymous — January 23, 2012 @ 12:46 am

    I made this for “fancy” lunch today. I used the cranberry/gorgonzola pairing. Delish! It looked so elegant. Thank you for posting such great recipes.

    • emilybites replied: — January 24th, 2012 @ 3:52 am

      So glad you loved it! It does seem “fancy” – I love food that gives good presentation. :)

  6. #
    Jim Tarrant — May 20, 2014 @ 8:16 pm

    Very nice recipe. I made it as you directed. It is (obviously) important to make sure the two halves are uniformly thick. Otherwise,Delicious! I didn’t have apple butter but did have fig jam and that worked really nice as a topping.. Made a side dish of roasted cauliflower and fennel mash with a little cheese and cream. Nice complement.

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