a few weeks ago, i made fig and prosciutto pizza. it was delicious. but something more amazing happened. one of my friends from gw, chrissy commented on that post and suggested that i try fig and blue cheese stuffed pork tenderloin with balsamic fig onion compote. does that not sound just amazing?!?
so i did a little bit of research online to see how we should make this stuffed pork based on the ingredients we happened to have in the kitchen. we ended up butterflying the pork loin and stuffing it with fig preserves, blue cheese, and prosciutto and then used the same herb rub we used for the apple stuffed pork loin roast. we also served it with an onion marmalade (recipe coming soon!).
thank you so much for the suggestion chrissy! the combination of flavors was absolutely delicious – the sweetness from the figs, the creaminess from the blue cheese, and the saltiness from the prosciutto combined with the sweet/sour flavor of the onion marmalade all came together beautifully.
we started by butterflying the poin loin and then smeared a bit of fig preserves on.
then chris layered about 5 slices of prosciutto on top of the fig preserves.
next we sprinkled on some blue cheese crumbles all over the prosciutto.
we then rolled and tied up the pork loin and laid it on a bed of vegetables and apples. but if you have a roasting rack you could definitely just use that instead. next we slathered the herb rub all over the pork loin.
finally, we roasted the stuffed pork for about 1 1/2 hours at 325 degrees F.
oh and don’t forget to allow the roast to rest for a little bit before slicing and serving.