Fig & Blue Cheese Stuffed Pork Tenderloin

Preheat oven to 450 degrees. In a bowl, combine butter and maple syrup. Place maple butter in fridge to set until ready to use.

Slice pork in half lengthwise being sure not to cut all the way through. Lay pork flat on cutting board and cover with plastic wrap. Using a meat tenderizer or rolling pin, pound pork until flat.

In a bowl combine blue cheese and walnuts. Season pork inside and out with salt and pepper. Place fig slices along pork and top with blue cheese mixture. Fold over pork tenderloin, and wrap tenderloins with twine, in 1 to 2 inch intervals. Using a sauté pan over medium-high heat, sear pork on all sides. Place pork in oven and roast for 15-20 minutes. When pork is cooked, remove from oven and let rest 5 minutes. Slice pork into thin slices and top with a dab of maple butter.

Notes: 
When you have finished sautéing the pork, make sure the cut side is facing up so the cheese and juice from the pork seep into the meat and not into the pan.

Before placing the maple butter in the fridge, use a piece of plastic wrap and shape the maple butter into a cylinder so when you remove it from the fridge you can easily slice a piece of butter and add it to the top of the meat (lovely flavors of maple and butter melting down the pork).

Sommelier Mark DeWolf, recommends 2005 Capitoso Rioja Joven or Angove's Nine Vines Shiraz Viogner with this dish.