Plum and Blue Cheese Stuffed Pork Tenderloin

The fresh plums complement the savory spices and blue cheese in this pork dish.  Try substituting ½ cup chopped dried figs if plums are not in season.

(modification of recipe originally from Cooking Light)

Serves 4

• 1 tablespoon chopped fresh rosemary
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 (1-pound) pork tenderloin, trimmed of excessive fat
• 1 cup ripe unpeeled plums diced (about 2 medium)
• ¼ cup crumbled blue cheese
• Cooking spray

Preheat oven to 450 degrees.

Place rosemary, fennel and coriander in a spice grinder; process until finely ground.  Combine spice mixture with salt and pepper in a small bowl.

Slice the pork in half lengthwise, cutting to but not through the other side.  Open the halves, laying pork flat.  Place pork between 2 sheets of heavy duty plastic wrap; pound to ½ inch thickness using a meat mallet or small heavy skillet.  Sprinkle plums and blue cheese over pork, leaving a ½ inch margin around outside edges.  Roll up the pork, jelly-roll fashion, starting with the long side.  Secure at 2 inch intervals with kitchen twine.  Sprinkle pork roll with spice mixture and press mix in to stick.  Place on a foil lined sheet pan coated with cooking spray.

Bake at 450 degrees for 25 minutes or until a meat thermometer registers 160 degrees (slightly pink).  Let stand for 10 minutes.  Discard twine; cut pork into 12 (1 inch thick) slices.
Nutritional Info/Serving:  Calories 199, Fat 8 g, Protein 25 g, Carbs 5 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Purple, 0.5 Blue