Fig and Blue Cheese-Stuffed Pork Tenderloin

When I was back in Virginia celebrating the holidays, Mom and I made this delicious pork dish.  I got the recipe from my friend, Carrie, who initially found it in Cooking Light magazine.  It was delicious, and we served it with mashed sweet potatoes and sauteed green beans.  I do wish there was some sauce or reduction, maybe fig.  Might have to create that next time.  Please let me know if you have suggestions!

Fig and Blue Cheese-Stuffed Pork Tenderloin
An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans.

1 (1-pound) pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon apple jelly, melted

Preheat oven to 450°.

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 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch 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 (1-inch-thick) slices.