Stuffed Tenderloin

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Rated 5 stars out of 5
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  • Read 19 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Inactive
30 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • Head roast of tenderloin, approximately 1 to 1 1/2 pounds
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 3 ounces blue cheese

Directions

Preheat the oven to 450 degrees F.

Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.

Salt and pepper the meat on all sides.

Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.

After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

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Newest Ratings and Reviews

Read all 19 reviews

  • on November 25, 2012

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    This is the best tasting roast we have ever had. I have been making this once or twice a month for my husband as he craves this. What I also like about it the most is how simple and easy it is to make even on a weeknight.

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  • on August 13, 2012

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    Delicious! I buy whole tenderloins when they are on sale, and thanks to Alton, I now know how to trim it and use all of it for great meals. This little roast was so simple to prepare and delicious.

    people found this review Helpful.
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  • on July 11, 2010

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    Followed recipe exactly..and it was just wonderful, best tasting meat ever and so easy to make. Will definately make again.

    people found this review Helpful.
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