Stuffed Pork Loin with Fig Tapas and Gorgonzola Ingredients 1-1/2 pound Pork Tenderloin 1 Fig and Walnut Tapas round, chopped 1/2 cup Blue or Gorgonzola Cheese Salt and Pepper Glaze: 1/4 cup Dijon Mustard 1/4 cup Balsamic Vinegar Instructions Simmer Tapas and cheese in a small pan at medium heat until it slightly thickens. Holding