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Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce

Makes 6 servings


  • 3 lb pork tenderloins {2 pieces}
  • 5 oz Simply Artisan Gorgonzola cheese
  • 2 tbsp Litehouse Salad Herb Blend
  • 1 cup Litehouse Pomegranate Blueberry Dressing
  • 1 pint blueberries
  • 1 tbsp water
  • olive oil
  • salt/black pepper to taste


  • Preheat oven to 375 degrees.
  • Remove excess fat from tenderloins then butterfly them open, careful not to cut all the way through.
  • Cover with plastic wrap and pound until about ¾
  • inch thick.
  • Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute. Set aside.
  • Add Gorgonzola to a small saucepan and heat over medium low. Break apart into small chunks.
  • Add herbs and mix well. Heat until melted and bubbly. Remove from heat.
  • Spread half the cheese and herb mixture in the middle of each tenderloin, leaving a gap around the edges.
  • Fold up the tenderloins so that the filling is inside and secure in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
  • Place pork in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
  • Roast for 45 minutes or until cooked through and at least 145 degrees internally.
  • Meanwhile add blueberries and 1 cup of the Pomegranate Blueberry Dressing to a small saucepan.
  • Heat over medium low heat until it comes to a simmer then let cook for 5 minutes until the berries are softened.
  • Remove pork from the oven and lay on a cutting board and let rest for 10 minutes.
  • Slice into medallions, drizzle with the berries and sauce and serve with seasonal veggies and potatoes.