Gorgonzola Cheese, Date & Walnut Stuffed Pork Tenderloin

Gorgonzola Cheese Date & Walnut Stuffed Pork Tenderloin

 It was a wonderful combination of flavors. The salty bite of Gorgonzola cheese melted with the sweetness of the dates and the crunch of the walnuts and you get a little taste of everything in every bite. Yumminess – a fabulous flavor profile. Pork tenderloin is available at most grocery stores, Sam’s Club, Costco, Trader Joe’s and Whole Foods. Size varies and you most likely won’t find an exactly 1 or 2 pound package. This particular tenderloin weighed 2.3 pounds. How much cheese, date and nut mixture you need will depend on how large the tenderloin is. Use the following recipe as a starting point and adjust the quantities up or down as needed.

 Gorgonzola Cheese, Date & Walnut Stuffed Pork Tenderloin

  • 2 pounds lean pork tenderloin
  • 3 ounces crumbled Gorgonzola cheese or your favorite blue cheese
  • 5 Medjool dates, chopped
  • 1/4 cup walnuts, chopped or sub pecans

Preheat oven to 400 degrees.

In a small bowl mix together Gorgonzola cheese, dates and nuts. Set aside.

Butterfly the pork tenderloin – with a sharp knife holding, the knife blade flat, so that it’s parallel to the cutting board, make a lengthwise cut into the center of the tenderloin without cutting all the way through, so it opens up like a book. Fill the center with the Gorgonzola, date and nut mixture. Fold the tenderloin back up and secure with kitchen twine at intervals to hold it together.

Place stuffed tenderloin on baking sheet and place in preheated 400 degree oven for about 25 minutes or until meat thermometer inserted in thickest part of tenderloin registers 145 degrees. Remove from oven, tent with foil and let meat rest for 10 minutes prior to cutting. Cut into medallions and serve.

Yield: 6 – 8 servings

Nutritional Information

Per 6 Servings: 280 Calories, 10.7g Fat, 72.5mg Cholesterol, 11.7g Carbs, 1g Fiber, 36.7g Protein WWPP 7

Per 8 Servings: 210 Calories, 8g Fat, 54.4mg Cholesterol, 8.8g Carbs, 0.8g Fiber, 27.5g Protein  WWPP 5

Recipe adapted from Kath Eats Real Food.

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