Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

1/2 cup crumbled blue cheese
4 fresh figs, small dice
1 pork tenderloin
3-6 slices of bacon (will vary depending on size of tenderloin and type of bacon)
kosher salt and freshly cracked black pepper

Prepare grill to medium heat.

In a small bowl, combine the diced figs and crumbled blue cheese. Toss to evenly distribute.
Butterfly the pork tenderloin by slicing lengthwise almost all the way through then open the meat up like a book. Season all surfaces of the pork liberally with kosher salt and freshly cracked black pepper. Evenly distribute the fig/blue cheese mixture down the middle of the seasoned butterflied pork leaving about 1/2 inch of space on the edges. Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using 5 to 6 toothpicks, securely fasten the pork back together at the edges.
Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the existing toothpick. You can use more toothpicks to secure the bacon if necessary but the fewer the better!
Place the bacon wrapped tenderloin on the preheated grill, directly over the heat. Grill about 20- 25 minutes or until an internal thermometer in the middle of the meat reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides. (At 140 degrees there will still be a small trace of pink left in the meat.)
Stay by the pork throughout the entire grilling process. Since the tenderloin is wrapped in bacon there will without a doubt be flare ups. A few flames licking at the meat for a few seconds here and there is desired but if the bacon begins to char simply move the meat to a different part of the grill or rotate the meat to a section where the bacon is not yet crispy.
Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing. To serve drizzle w/ Pomegranate vinaigrette (recipe follows). Enjoy!

Preparing the Pork for Stuffing

To prepare tenderloin for stuffing, set it on a piece of plastic wrap on the counter. Using a sharp knife, slice lengthwise down the middle of the tenderloin, cutting about ¾ of the way through the meat (do not slice it entirely in half). Open the slit as though opening a book. Make another similar slit down the middle of the left side and repeat again on the right. There will be three cuts down the loin in total. Spread open the loin and place a piece of plastic wrap on top. Using a heavy meat mallet, pound the tenderloin until it is of uniform thickness, about 3/4“ thick. The pork is now ready to be stuffed and rolled.

A Useful Tip to Keep it Together

To secure the stuffed and rolled pork loin, break off a couple of pieces of raw dry spaghetti. Use like toothpicks to hold the meat in place. Insert into the meat and snap off any extra length that is poking out. The spaghetti will cook along with the pork and no one will notice it. It’s much safer than leaving toothpicks in!