Onion & Blue Cheese-Stuffed Pork Tenderloin Onion & Blue Cheese-Stuffed Pork Tenderloin

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour
  • Portion size 4 servings



In skillet, melt butter over medium-high heat; cook onions, stirring often, until golden brown, about 10 minutes. Season with salt and pepper. Reduce heat to medium. Stir in maple syrup and vinegar; cook, stirring occasionally, until onions are caramelized, about 10 minutes. Transfer to bowl; set aside.

Wipe skillet clean; heat 1 tsp of the olive oil over medium heat. Add spinach; cook, stirring occasionally, until wilted, about
2 minutes. Drain and set aside.

Arrange pork on cutting board with narrow end closest to you. Holding knife parallel to cutting board and starting at right side, cut in half horizontally almost but not all the way through. Spread open like a book; place between two layers of plastic wrap. Using mallet or cast-iron skillet, flatten evenly to 1⁄2-inch thickness. Remove plastic wrap. Sprinkle blue cheese, caramelized onions and reserved spinach down along centre of pork. Roll up pork; tie with kitchen string at 2-inch intervals. Season with salt and pepper.

Preheat oven to 350°F. In skillet, heat remaining olive oil over medium-high heat; cook pork, turning occasionally, until browned evenly on all sides, about 5 minutes. Transfer to baking dish; bake until still slightly pink inside, 20 to 25 minutes. Transfer to cutting board; tent with foil. Let stand for 5 minutes before slicing.

Serve with Roasted Potatoes & Grapes with Rosemary and Carrot Salad with Savoury Granola on side.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Sodium 950 mg
  • Sugars 27 g
  • Protein 26 g
  • Calories 310
  • Total fat 10 g
  • Cholesterol 70 mg
  • Saturated fat 2 g
  • Total carbohydrate 29 g
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Lunch & Dinner

Onion & Blue Cheese-Stuffed Pork Tenderloin