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Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Rated as 4.73 out of 5 Stars

"This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa."
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1 h 6 m servings 455
Original recipe yields 8 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
  3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
  4. Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
  5. Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
  6. Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
  7. To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

Nutrition Facts

Per Serving: 455 calories; 27.1 16.8 30.1 104 551 Full nutrition

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Read all reviews 38
  1. 51 Ratings

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Most helpful positive review

This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling busines...

Most helpful critical review

We might be the lone dissenter here, but we just thought this was ok. No one liked the sauce very much. I think it might have been the dijon mustard in the sauce that we didn't care for. Than...

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This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling busines...

I tried this recipe twice. First time exactly. The pan burned crusty bits in oven and sauce tasted burned. Second time I browned pork in pan, finished 20 mins on grill over indirect heat. (could...

Outstanding. Relatively easy and bursting with the flavors of olive (I used Kalamata) and Bleu Cheese. I love this recipe. Chose to serve with traditional artichoke.

Very nice and clean flavors, like something you'd get in a bistro in France. I served this with wilted arugula.

WOW this was amazing ... especially the sauce! For the filling, I used blue cheese crumbles along with a tapenade which I made with some slightly spicy mixed olives. As a side, I served orecch...

This was such an easy recipe. I used my Pampered Chef Covered Baker for this - perfect! I didn't have Olive tapenade so I took a jar of sliced olives, a clove of garlic, a T of olive oil & som...

Loved the Pork with olive & blue cheese stuffing mixture, but didn't care for the sauce - too sweet. I substiuted a creamed leek sauce with remaining leeks that I sauted in a rue with light crea...

Very good - and great directions! The sauce was a little on the sweet side for me - I would probably cut the honey in half if I made it again. I used Deb's Tapenade from this site. Yum. Thanks!

This was very good and a little fancy!