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Gourmet Food WorldRecipesChristmasBerkshire Tenderloin With Blue Cheese and Cognac-Soaked Figs Recipe
Pork Tenderloin Stuffed With Gorgonzola and Cognac Figs Recipe

Berkshire Tenderloin With Blue Cheese and Cognac-Soaked Figs Recipe

by Gourmet Food World
This entree can be prepared the day before then finished in the oven the night after, so you have half the work. This easy pork tenderloin is stuffed with creamy gorgonzola and perfectly married with juicy, sweet and tipsy cognac-soaked figs. You can use your favorite spirit for the figs, or just skip the soaking altogether.

Prep Time:
Cook Time:
Total Time:
Yield: 4-6 Servings

Berkshire Tenderloin With Blue Cheese and Cognac-Soaked Figs Recipe Instructions

  • 1 ¼ cups dried figs cut in thin strips
  • 1 1/2 to 2 cups cognac, enough to cover and soak all figs
  • 4 garlic cloves, chopped
  • 2 tbsp. olive oil
  • 2 Berkshire or pork tenderloins
  • 8 oz. creamy blue cheese, crumbled
  • 2 tbsp. fresh rosemary, chopped
  • Salt and pepper
  • 5 tbsp. honey
  • 2 tbsp. chopped parsley
  • 1 tbsp. paprika
  • 1 tsp. oregano
  • 1 tbsp lemon juice

  1. Put the figs in a bowl with the cognac and let soak at least for 1 hour. Drain and reserve both the cognac and the figs.
  2. Preheat oven to 450F.
  3. Place the garlic in a saucepan with 1 tbsp. of olive oil and 2 tbsp water, until golden and tender, but not brown. Reserve.
  4. Butterfly the pork by cutting along the top, long-side, without cutting all the way through. Then press the tenderloins open flat. With a mallet pound the tenderloin over some plastic wrap, so it flattens some more.
  5. Mix the figs with the garlic cloves, the gorgonzola cheese and the chopped rosemary
  6. Cut three pieces of kitchen thread. spread the mix over the tenderloins, take each side and close in the middle, and tie with kitchen thread, about an inch apart. Use as many ties as you need.
  7. Mix 1 tbsp olive oil, 2 tbsp honey, the parsley, the paprika and oregano, salt and pepper, and brush the mix over the tenderloins. Cook in a roasting pan for 35 minutes. Mix the cognac con 3 tbsp. honey and lemon juice, and baste the tenderloins during cooking, about every 10 minutes.
  8. When the tenderloins are done, cover the pan with foil and let it rest, covered, for 10 minutes before slicing. Serve in it’s own juices.

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