READY IN ABOUT 1¼ hrs

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Read Reviews (35)

"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." — Ryan Nomura

Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
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.
To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

Kitchen-Friendly View

PREP 40 mins
COOK 26 mins
READY IN 1 hr 6 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 04, 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!

—TENEKA

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Most Helpful Critical Review

Dec 20, 2010

We might be the lone dissenter here, but we just thought this was ok. No one liked the sauce very much. I think it might have been the dijon mustard in the sauce that we didn't care for. Thanks for sharing

—SWEETJAM

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44 Ratings

May 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.

—Linda

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Mar 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.

—Caseace

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Feb 16, 2007

Very nice and clean flavors, like something you'd get in a bistro in France. I served this with wilted arugula.

—jimmy d

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Dec 03, 2012

WOW this was amazing ... especially the sauce! For the filling, I used blue cheese crumbles along with a tapenade which I made with some slightly spicy mixed olives. As a side, I served orecchietti pasta ("little ears") which served as a vessel for all the sauce. Definitely a keeper and already on the menu for our annual New Year's Eve dinner with friends.

—AbbyNormal

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Apr 07, 2009

This was such an easy recipe. I used my Pampered Chef Covered Baker for this - perfect! I didn't have Olive tapenade so I took a jar of sliced olives, a clove of garlic, a T of olive oil & some greek seasoning and put it in the magic bullet. I spread that on the flattened tenderloin then added the crumbled blue cheese and cooked it for an hour on 350. This was a small roast for just 2 people - it was amazing!

—Hil

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Feb 18, 2008

Loved the Pork with olive & blue cheese stuffing mixture, but didn't care for the sauce - too sweet. I substiuted a creamed leek sauce with remaining leeks that I sauted in a rue with light cream, salt & pepper and felt this complimented the flavours better.

—leazer

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Nutrition

Calories
455 kcal
23%

Carbohydrates
16.8 g
5%

Cholesterol
104 mg
35%

Fat
27.1 g
42%

Fiber
0.5 g
2%

Protein
30.1 g
60%

Sodium
551 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 455
Calories from Fat: 243

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 9.5g 47 %
Cholesterol 104mg 35 %
Sodium 551mg 22 %
** Potassium 567mg 16 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 0.5g 2 %
Protein 30.1g 60 %
** Sugars 5.4g
** Vitamin A 14 %
** Vitamin C 10 %
** Calcium 9 %
** Iron 21 %
** Thiamin 101 %
** Niacin 103 %
** Vitamin B6 53 %
** Magnesium 15 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.