Fig and Gorgonzola Stuffed Pork Tenderloin Recipe

A bacon wrapped tenderloin stuffed with a herby, cheesy, fruity filling that perfectly complements the pork.



Prep Time

1hr 15 minutes

Cooking Time

25 minutes



Recipe Ingredients

  • 1 x large pork tenderloin
  • 4 x figs
  • 100 g gorgonzola
  • 115 g SPAR Cream Cheese
  • salt and pepper
  • 1 tsp freshly chopped sage
  • olive oil
  • 200 g green beans, topped and tailed and blanched
  • 200 g baby carrots, peeled and blanched
  • clove of garlic, sliced

Recipe Method

  1. Preheat the oven to 220C
  2. Butterfly the pork tenderloin by cutting into it lengthways. Do not cut all the way through.
  3. Place the tenderloin between two sheets of cling wrap and flatten with a meat mallet or rolling pin.
  4. Mash the gorgonzola, figs, cream cheese,seasoning and sage together with a fork.
  5. Spread the tenderloin with the filling and roll up tightly.
  6. Neatly lay the bacon out on clingwrap to form one blanket of bacon.
  7. Place the tenderloin in the centre and roll up with the clingwrap to cover. Make sure the clingwrap is tight so that everything stays in place.
  8. Place in the fridge for 1 hour.
  9. Remove the wrap and bind the tenderloin with string at four or five spots, keeping the ingredients in place.
  10. Heat a large non-stick pan to high heat.
  11. Brown the tenderloin on all sides and then place in the oven. Roast for 20 - 25 minutes or until the inside is cooked and internal temperature reads about 60 degrees. Let the pork rest for 20 minutes before slicing.
  12. Toss the green beans and carrots in a pan with olive oil and garlic. Season with salt 

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