Reviewed: Mar. 6, 2010

I'm making this for dinner tomorrow night and just know by the reviews it's going to be a hit. I read reviews talking about a "big" tenderloin. I want to clear up the difference between a pork tenderloin and a pork loin. They are two totally different cuts of meat and your results might be disappointing if you use one instead of the other. Pork tenderloins are small and come (usually) two to a package, never more than a couple of pounds total. Pork loin, on the other hand is a huge hunk of meat anywhere from 3-8 lbs depending on how the buther cuts and packages it. Pork loin tends to be whiter and therefore drier meat and it's nearly impossible to get flavor to the center without butterflying it. On the other hand, if you use tenderloin in place of loin in a recipe, the marinade/brine will be over powering and the cook time will be extremely less. FYI

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DINNERSBYDAPH

Reviewed: Nov. 25, 2009

This is wonderful. Great recipe for guests. I made the Olive Tapenade from this site as well. Can't wait to make this for guests.

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darbar21

Reviewed: Apr. 15, 2009

Very good - and great directions! The sauce was a little on the sweet side for me - I would probably cut the honey in half if I made it again. I used Deb's Tapenade from this site. Yum. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 7, 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!

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Hil

Reviewed: Feb. 21, 2009

This is a great recipe! It's easy to make and simply delicious (seriously, we licked our plates clean...). I made the recipe as is (only added some minced black olives because I didn't have enough tapenade) and served it with Spätzle and a salad on the side, it was really outstanding. My husband - who isn't a great fan of blue cheese - loved it too, but suggested next time we should try it with a good feta cheese and I think that would be great as well. Thank you very much for this fantastic recipe, Ryan!

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Kina

Cooking Level: Intermediate

Home Town: Aachen, Nordrhein-Westfalen, Germany

Living In: Bremen, Bremen, Germany

Reviewed: Jan. 27, 2009

Fab! Of course I can't say anything less since olives and blue cheese are my favorites! Next time I'll modify the sauce to save on fat... maybe a honey walnut glaze? Yum!

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Micki B

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Dec. 29, 2008

I made this for a small Christmas dinner party and it turned out great. Very tasty!

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Kathy

Reviewed: Oct. 24, 2008

So easy. Made my own Tapenade. Excellent dish - will make again. The sauce had a German flair to it. Next time I will make extra and before adding butter will save some to serve over Red cabbage. It was yummy.

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Polly

Reviewed: 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.

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Linda

Reviewed: 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.

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Reviewer:

leazer

Cooking Level: Intermediate

Living In: Woxall, Pennsylvania, USA

Reviewed: Feb. 15, 2008

A bit too bland for my taste but that doesn't mean it wasn't good. Very nice diversion from the usual.

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mmchuck

Reviewed: Dec. 5, 2007

Delicious and easy. I felt like a gormet cook!! I followed the recipe exactly and was very please with the results, I wouldn't change a thing. I will definatly be making this again.

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Hope

Home Town: Huntington Woods, Michigan, USA

Reviewed: Dec. 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!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

Reviewed: Dec. 2, 2007

Wow! This was a big hit with my husband and daughter. The only change I made was to use minced red onion because I didn't have any shallots, and I had to add about 5 more minutes to the cooking time of the pork in the oven. Served this with saffron rice and grilled veggies. It's a little bit of work to prepare, but so, so good and worth it!

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TerryM

Reviewed: Nov. 18, 2007

I tried this recipe for the first time last night and it was great. A keeper!

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JAVATHENUT

Cooking Level: Intermediate

Home Town: Laval, Quebec, Canada

Reviewed: Sep. 27, 2007

Couldn't find olive tapenade in my town, so had to suffice with an olive pesto, but still received many compliments. i can attest that the smell was wonderful, but being a pescatarian and allergic to wine, i didn't try it myself, just cooked it for a dinner party.

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ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: 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.

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Caseace

Reviewed: Feb. 16, 2007

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

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jimmy d

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

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