Fig and Blue Cheese Stuffed Pork Tenderloin

1 pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese OR Gorgonzola cheese
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. apple jelly, melted

Slice the pork in half lengthwise, cutting to, but not through, other side.
Open the halves, laying pork flat. Place pork between 2 sheets of heavy-
duty plastic wrap; pound to ½” thickness using a meat mallet or small heavy
skillet. Sprinkle figs and blue cheese over pork, leaving a ½" margin
around outside edges. Roll up the pork, jelly-roll fashion, starting with
long side. Secure at 2" intervals with twine. Sprinkle pork with salt and
pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.

Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes
or until a thermometer registers 160° (slightly pink). Let stand for
10 minutes. Discard twine; cut pork into 12 slices.
4 servings