Fig and Blue Cheese Stuffed Pork Tenderloin

I recently saw a recipe that called for a mixture of dried figs and crumbled blue cheese to be stuffed into a pork tenderloin.  That sounded easy, but do you know what sounds even easier?  Using up the fig butter that's still in my refrigerator.  It's all fig so the flavor is basically the same.  Just split the tenderloin in half lengthwise without going all the way through and spread the fig butter blue cheese mixture inside.  Drizzle some olive oil on top to keep it from drying out and then bake it for about 20-25 minutes at 450.  Because I used a creamy blue cheese (like a cambozola) and fig butter instead of fig bits, it turned into a sauce when it baked.  Figs are super sweet and blue cheese is pungent.  That means they compliment each other well.  It was good.  So good.

I'm going to brag a little bit here.  Are you ready?  Bragging in 3...2...1...this cooked perfectly.  And I do mean perfectly.  The kind of perfect I'll never be able to attain again.  It was juicy and tender and just...perfect.  Ok.  Back to modesty.