Ingredients:
1 pork tenderloin
1 cup dried figs, chopped
1 cup bourbon, warmed
Roasted garlic cloves
Gorgonzola cheese, crumbled
Fresh sage
Salt and pepper, to taste
Brown sugar
Maple syrup
Fresh thyme
Fresh rosemary
Oregano
Instructions:
Prepare the Oven & Pan:
Preheat the oven to 450°F (232°C). Line a roasting pan or baking sheet with parchment paper or aluminum foil.
Prep the Pork:
Place the pork tenderloin on a cutting board. Using a sharp knife, slice it lengthwise in two places to open it up and create a flat surface. If possible, butterfly it further so it rolls easily.
Soak the Figs:
Add the chopped figs to a bowl and pour the warmed bourbon over them. Let soak for 4–5 minutes to soften.
Add the Filling:
Spread the roasted garlic evenly over the inside of the opened pork. Layer the soaked figs on top, then sprinkle with crumbled gorgonzola and fresh sage.
Roll & Tie:
Carefully roll the tenderloin into a tight log (or spiral if fully butterflied) and secure with kitchen twine.
Season:
Season the outside generously with salt and pepper. Rub with brown sugar, drizzle lightly with maple syrup, and sprinkle with thyme, rosemary, and oregano.
Roast:
Transfer the pork to the prepared baking sheet and roast for 30–35 minutes, until the internal temperature reaches 140–145°F (60–63°C).
Rest & Serve:
Remove from the oven at 145°F, loosely cover with foil, and let rest for at least 20 minutes before slicing. Serve with your favorite sides for a beautiful holiday or special-occasion meal.