How to make it

  • Preheat oven to 400*F
  • Cut lengthwise through the tenderloins, cutting almost to the other side.
  • Open the halves like a book, and place the pork between sheets of waxed paper.
  • Pound to 1/2 inch thickness, then sprinkle with salt & pepper.
  • In large skillet, melt the butter over medium heat.
  • Add onion and bell pepper.
  • Cook & stir for 5 to 7 minutes, until crisp-tender.
  • Remove from the heat.
  • Add the peas.
  • Cover and let stand 5 minutes.
  • Spread onion mixture over the tenderloins and sprinkle with the bleu cheese.
  • Roll up tenderloins to enclose the filling, tying every 2 inches with kitchen string to secure.
  • Place stuffed tenderloins on a cookie sheet.
  • Roast for 15 minutes, then:
  • Combine the mustard and honey, and brush over the pork.
  • Continue roasting for another 20 to 25 minutes, or until meat thermometer registers 155*F.
  • Let stand, tented in foil, for 10 minutes, then remove the kitchen string to slice.

Reviews & Comments 5

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    " It was excellent "
    grumpybaker ate it and said...
    This sounds great! This I will bookmark
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    " It was excellent "
    momo_55grandma ate it and said...
    Wow Chef love this recipe pork tenderloin at its finest high5
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    " It was excellent "
    henrie ate it and said...
    Oh I would love this, thank you for sharing, I my to do list. High 5 for ya.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Looks and sounds so wonderful! Great stuffing here and I love the honey and mustard sauce, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Very nice, elaine! We do something similar with flank steak. Stuff, roll, tie, brown well and braise long for beef (of course!). I have never done this with pork but you can bet your booties, I'll be doing it soon! Thanks and ^5, elaine.
    Was this review helpful? Yes Flag

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