My friend Emily shared this recipe with me for her fabulous Fig and Blue Cheese-Stuffed Pork Tenderloin. It is a fabulous (and impressive, but easy) fall meal:
1 lb pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tablespoon apple jelly
Preheat oven to 450.
Slice pork in half lengthwise, cutting to, but not through the other side. Open the halves, laying the pork flat. Place pork between 2 sheets of heavy-duty plastic wrap and pound to 1/2 inch thickness using a meat mallet. Sprinkle figs and blue cheese over pork leaving a 1/2 inch margin around the outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-in intervals with twine. Sprinkle pork with salt and pepper and place on a foil-lined jelly roll pan coated with cooking spray. Bake at 450 for 20 minutes. Brush jelly over pork. Bake an additional 5 -10 minutes or until a thermometer registers 160. Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch) slices.
I have made it a few times, and it is great. Enjoy!