Bourbon Fig + Gorgonzola Stuffed Pork Tenderloin.
You know it’s a good week when I’m talking about pork TWICE.
Obviously.
And it is just going to get better because FIGS SOAKED IN BOURBON.
Yep yep. That’s what those are. Dried figs plumping up by soaking in a bunch of buttery bourbon before being wrapped in pork and smashed together with sage and gorgonzola and… wait for it… ROASTED GARLIC.
This might very well be my if-needed death row meal.
So. Years ago, like many moons ago, I had a client give me a recipe for a fig and blue cheese stuffed pork tenderloin. At the time, I don’t think I had ever tried dried figs and that threw me into the downward spiral obsession with them. I once ate two containers in one day (yeah… not so good) and then snacked on them daily for years. And that was one of the first recipes I ever made for Eddie – we weren’t married or even engaged or anything – and, um, I quickly learned that night that he hated both figs and blue cheese. It was awesome.
But not really.
For the record, he doesn’t anymore. At least not the blue cheese. Figs weird him out. Regardless, that was totally NOT a recipe that impressed.
I, on the other hand, freaking lovvvvved it. The thing was that she handed me the computer-printed recipe on a sheet of paper, which I then semi-destroyed, and then had give back when she asked for it after I covered it in food and a general mess and kept it crumpled in my purse for 34 days.
Most papers end up crumpled in my purse for 34 days. Please tell me this is one of your things too.
Anyway. I had always been a gigantic fan of blue cheese and pork and then the figs came along and well… I’ve thought about it ever since. And I’ve only made my own bastardized version of it a few times, if for the one reason that I CAN NEVER FIND MY KITCHEN TWINE.
Like seriously. I need to go buy a new roll every single time I roast a chicken or tenderloin and uh, hello, why can’t my grocery store just carry it?
Kitchen twine is like… what bobby pins are in my house. I have piles of both but can never find either when needed.
In a straight up emergency, I once used (clean, unused) shoelaces.
In this situation, I used some sort of string that I deemed “twine-able” and found packed in a box back from when we moved in August. It’s true: my life is in shambles at the moment.
This pork tenderloin is crunchy and seasoned on the outside, filled with delicious things on the inside, the meat is tender and wonderful and then the entire thing is drenched in a little glazy glaze. Yesssss.
But now really: perfect holiday meal?! I think so.
Brown Sugar Roasted Pork Tenderloin
Ingredients
- 1 boneless pork tenderloin
- 1 cup dried figs, chopped
- 1 cup bourbon
- 2 heads roasted garlic cloves squeezed out
- 8 ounces gorgonzola cheese, crumbled
- 3 tablespoons chopped fresh sage
- 2 tablespoons brown sugar
- 1 teaspoon dried herbs, like a thyme, rosemary and oregano combo
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. Hereis great tutorial!
- Place the dried figs in a bowl. Heat the bourbon in a saucepan over medium-low heat until it’s simmering, then pour the bourbon over the figs and let them sit for 4 to 5 minutes. In the meantime, spread the roasted garlic cloves out over the inside of the pork. Once the figs have softened a bit, add them on top of the roasted garlic (save the bourbon they sat in!), followed by the crumbled gorgonzola and then sage. Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper, the herbs and rub with the brown sugar. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing.
- I like to take the bourbon that the fig sat in and combine it with 2 tablespoons of maple syrup and balsamic vinegar and reduce it by half in a saucepan over medium heat. I pour it over the pork right before serving!
Did you make this recipe?
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98 Comments on “Bourbon Fig + Gorgonzola Stuffed Pork Tenderloin.”
Holy Moses! This looks amazing! The guys in my fam (actually the girls too!) would go crazy over this! Must try.
This is the best thing I’ve ever seen!! I can always find my kitchen twine, but can NEVER find scissors, so I usually end up cutting my twine with a knife in a semi-scary way. It will be worth it to make this, though!
This pork is on a whole other level!
Figs soaked in bourbon? Yesssss! :)
So I just agreed to host NYE dinner… and now I know what I’m making :) Thinking this would pair perfectly with the roasted mushrooms from your book!
Omg just need. Now. For breakfast.
Whoa. This is amaze-balls. I’ve definitely made foods for guys I’m dating and had them hate a certain ingredient or whatever. It’s always super awkward and fun. But glad it worked out for you and Eddie! :-)
Ahhh! I’m cracking up–you used shoelaces?! Very resourceful lady. I’m trying to imagine what that looked like…
I haven’t had pork tenderloin in the longest time!! And am a huge dried fig fan–I also can eat a whole container in day, so I’m sure I would love this!!
Two pork recipes in a week are definitely cause for celebration! Looks delicious!
This recipe is just straight up amazingness.
I’m glad your man changed his mind about blue cheese – mine still hates it. Maybe this will be the recipe to finally change his mind!
A local restaurant here has a killer fig and blue cheese flatbread. I heart it. I always order it every time we go. But this is 100x better because it has meat and bourbon!
Things normally get lost in my bag for 30 something days and emerged covered in granola and coffee stains. You are not alone in this.
Also, I haven’t played around with figs much. I will have to try this!!
First of all, this looks amazeballs. Secondly, the bobby pin/twine comment made me LOL. SO TRUE.
Ahhhhhhhhhhhhh sooo good!! YUM!! My husband can’t stand blue cheese and figs either .. but mehh, more for me :)
this is GORGEOUS. gorgeous. and incredible, and bourbon-soaked figs are my new obsession. holy schmoly.
Ohhhhh my gosh this looks so dang good!! Looks like a potential Christmas dinner candidate!!!
I want this now!! It looks amazing and would definitely guarantee returning guests if I make it for Christmas this year!
this is one serious meal lady! Death row meal is right!
kitchen twine = bobby pins. EXACTLY.
Genius. Just absolutely genius!
I mean. I just love everything about this. The pork, the bourbon, the gorgonzola? Somebody help me! ;)
As someone who isn’t a huge fan of blue cheese (meaning I hate it), do you think I could sub goat cheese?
Completely drool worthy. On my list to make very soon!
I find myself literally “stalking” your blog posts and social media posts to see if there’s any hint of baby arriving!! Hope you’re getting through the “home stretch” OK and that little one will be here soon! :)
Damn!
I always get annoyed by my search for kitchen twine, too. Both at the store and at home, ha.
This looks sooooooooo good!
My local store doesn’t carry kitchen twine, either – but the butcher hooks a girl up! Definitely worth asking :)
I can’t get into the whole meat thing anymore but one of my go-to recipes for meat eaters is sage stuffed pork tenderloin with a port wine reduction and it blows people away and I secretly laugh in my kitchen eating my salad haha. Anyway, figs and gorgonzola/blue cheese is one of my all time favorite combos ever so I can imagine how awesome this tastes (if I was still into that sort of thing). Pinned!
Girl you had your baby!! I’m so excited for you and Eddie! Congratulations!!!
Only you would have a blog post up the SAME day you had a baby. You’re amazing to new levels. I heart you. Congrats on all the things!
This looks delicious! I can’t wait to try it!
Bourbon, figs, and a BABY!!!
This is my favorite place on the whole entire internet. You are the best.
So happy for you!!
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WHOA. Now THIS is a Christmas dinner.
Your last line says it all. This is definitely going on my cooking list if I can find dried figs.
Wow! This looks crazy delicious!
This looks so awesome! One of the most appetizing recipes I have seen in long time!
This MUST be made…it looks insanely delicious…need to pin it to my shirt so I don’t forget about this one…ugh…can’t wait to try it!
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The recipe name says tenderloin, but the ingredients says loin. Just curious which cut it is. Sounds delicious.
I had the exact same question. I’m guessing loin also.
pork tenderloin! so sorry about that.
Sorry…I guess it must be the loin, just because of the weight. Tenderloins aren’t that big.
This looks so delicious, and I would love to serve it to my daughter and her family. They all have to be dairy, gluten, and soy free… sigh, and I’m wondering if you have an idea of what I could use instead of the cheese? Thanks for all you do : )
Stuffed meat….yum, yum!
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I made this for my Manfriend this weekend and we both died. It was omg, get in my mouth, amazing and it made me look like a culinary superstar. Will definitely make this again! Thank you!!
Just made this tonight — Another home run. So fancy and so good! I think I’ll make it again for my step-mom at Christmas, cause she thinks I can’t cook. This will prove her very wrong!
I’m in awe of you. I didn’t know which way was up for many months (years?) after the birth of my first. And, here you are telling me what to make for dinner!! You are a superstar.
Enjoy your little bundle of joy. My first daughter was born 12/11 (I think that’s the same day as your son) but 12 years ago. Time flies – savor every little newborn second.
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I’m not usually one for sweet main dishes, but the figs and garlic and gorgonzola made my mouth water. This is going on our New Year Eve dinner list!
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Any good side dish to go with that???