Bacon-Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

Featured by Patz & Hall Winery in the Platinum Wine Club.


½ cup crumbled Blue Cheese
4 Fresh Figs, small dice
1 Pork Tenderloin
3-6 slices of Bacon (varies depending on size of Tenderloin)
Salt & freshly cracked Black Pepper


After preparing the grill to medium heat, combine the diced figs and crumbled blue cheese in a small bowl. 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 the salt and pepper. Evenly distribute the fig/blue cheese mixture down the middle of the seasoned pork, leaving about a half inch of space on the edges. Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using toothpicks, securely fasten the pork back together at the edges.
Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the toothpicks. Place the tenderloin on the grill, directly over the heat. Grill about 20-25 minutes or until internal temperature reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides (and to decrease the chance of flare ups).

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 and serving. Drizzled with a pomegranate vinaigrette gives a sweet tang to the finished pork

Recommended Pairings


2013 Pinot Noir
90 Points
$25.00 $20.00 x 2


2012 Pinot Noir
320 Cases Produced
$58.00 $49.00 x 2


2011 Pinot Noir
91 Points
$42.00 $35.00 x 2

Solomon Hills

2012 Pinot Noir
94 Points
$60.00 $49.00 x 2


2013 Pinot Noir
91 Points
$44.00 $39.00 x 2


2012 Pinot Noir
92 Points
$63.00 $62.00 x 2

J. Wilkes

2013 Pinot Noir
Free Shipping
$35.00 $22.00 x 2


2013 Pinot Noir
75 Cases Produced
$34.00 $28.00 x 2