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Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

  • Prep

    40 m
  • Cook

    26 m
  • Ready In

    1 h 6 m
Ryan Nomura

Ryan Nomura

This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
  3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
  4. Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
  5. Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
  6. Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
  7. To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.
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Reviews

TENEKA
28

TENEKA

12/4/2007

This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling business! I also browned the outside of the tenderloin and put it in my roaster oven for a few hours--worked beautifully! Next time, more bleu cheese in the meat and less mustard in the sauce. Otherwise, everything was great!

Linda
14

Linda

5/23/2008

I tried this recipe twice. First time exactly. The pan burned crusty bits in oven and sauce tasted burned. Second time I browned pork in pan, finished 20 mins on grill over indirect heat. (could put on broiler pan in oven) Made sauce in pan. Great! Also, I reduced black olive tapenade to 1/3 cup & increased blue cheese to 1/2 cup the 2nd time. More balanced flavor. (That was for one tenderloin.) Also, be careful not to get too much of the oil the tapenade is in when filling. Over all a very good & easy recipe.

Caseace
13

Caseace

3/30/2007

Outstanding. Relatively easy and bursting with the flavors of olive (I used Kalamata) and Bleu Cheese. I love this recipe. Chose to serve with traditional artichoke.

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