More Great Recipes: Pork

Blue Cheese Stuffed Pork Tenderloin

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Member since 2007

Serves | Prep Time | Cook Time


1 (8- to 10-inch long) tenderloin, cut in half vertically
3 tablespoons butter
1 cup finely chopped onion
8 mushrooms, finely chopped
1 cup fine breadcrumbs
2 ounces blue cheese, crumbled
¼ teaspoon salt
¼ teaspoon black pepper
1½ cups white wine
2½ cups chicken broth, divided
2½ tablespoons cornstarch

1. Preheat oven to 325 degrees.

2. Cut a deep lengthwise pocket in each half of tenderloin (not on membrane side).

3. Melt butter in a skillet over medium heat; add onions and sauté for 2 to 3 minutes. Add mushrooms

and sauté for 2 to 3 minutes. Reduce burner to low heat then add breadcrumbs, blue cheese, salt, and

pepper; blend thoroughly.

4. Stuff pork pockets with mixture, pushing it deep into each cavity; tie each half securely (cut eight 8”

pieces of string). Set skillet aside for later use.

5. Put stuffed tenderloins into a medium casserole dish; top with remaining stuffing. Bake, uncovered, for

30 minutes. Reduce oven heat to 300 degrees and bake, covered, for 15 to 20 minutes; set aside for now.

6. In same skillet, add juices from casserole dish and wine to deglaze. Add 2 cups of the broth, put on

low, and add meat to skillet. Cover and cook at a low simmer for about 10 minutes.

7. Place tenderloins on serving platter and set aside.

8. Combine cornstarch and remaining ½ cup of broth in a measuring cup; blend well. Slowly add to

skillet; blend and let thicken slightly.

9. Slice tenderloins and pour gravy over slices.

Pairs Well With


Another hit from Bakespace. Made this Tuesday night and EVERYONE raved over it! Thank you!

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