First butterfly the pork tenderloin, which just means slice it so that it opens like a book. You can also make some extra slits to serve as additional pockets for the filling.
Then sprinkle in the filling – just eyeball it. We used about half a container of crumbled blue cheese (even better – use the hard stuff, crumbled yourself!) combined with about 5 chopped dates and 1/4 a cup of chopped pecans per tenderloin.
Then roll and tie them up. You can do a fancy lacing method or just tie them crosssectionally! Once we used dental floss….
Baked at 400* for about 25 minutes, or until the pork reaches an instant read thermometer temp of about 150* (it will continue to cook when you rest it.) Which brings me to the next step: rest for 5-10 minutes before slicing.
Other tenderloins we’ve done: