Best Pork Fillet Stuffed With Blue Cheese Recipes

FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 450°F.
• Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat.
• Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
• Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray.
• The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge.
• Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn.
• Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking.
• Yield: 4 servings (serving size: 3 1-inch slices).

BLUE CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Adjust oven rack to middle position. Heat oven to 400°F.
• In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
• In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
• Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
• In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
• Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

BLUE CHEESE STUFFED PORK LOIN CHOPS

Steps:

• With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
• Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
• The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
• Use as much of the cheese as is necessary to fill the pocket.
• Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
• Heat olive oil in a saute pan.
• Make several slices through the garlic yet keeping each clove intact.
• Fry in the oil till brown but not burned, then remove from pan.
• Season chops with salt, pepper, and thyme.
• Brown the chops in the oil on each side.
• The cheese will probably begin to melt and leak from the chop, but don't worry about this.
• When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
• Remove them from pan directly to dinner plate.
• Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
• This should only take a moment.
• Serve sauce over the chops immediately, and enjoy.

BLUE CHEESE PORK MEDALLIONS

Steps:

• Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.