Blue Cheese, Date and Pecan Stuffed Pork Tenderloin

I love stuffed pork tenderloins. The sweet, salty, and pork flavors together are great. What a great Sunday afternoon meal paired with classic mashed potatoes, steamed broccoli, and a spinach salad. PERFECT! I found this recipe on Kath eats real food. You can add as much of each as you desire.


1 pork tenderloin enough for as many as you are feeding. I used a 2 lb’er to have some leftovers too
blue cheese-enough to your liking-I used half a block
pecans chopped-enough to your liking-I used about a half cup
dates-chopped about -4-5 of them or to your liking

Preheat oven to 400.
First butterfly the pork tenderloin, which just means slice it so that it opens like a book. You can also make some extra slits to serve as additional pockets for the filling.Then sprinkle in the filling. Roll up and tie it up with cooking twine/rope. Baked at 400* for about 25 minutes, or until the pork reaches an instant read thermometer temp of about 150* (it will continue to cook when you rest it.) Rest for 5-10 minutes before slicing.


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