Pork Tenderloin With Nutty Pear Stuffing Recipe
Ingredients
| 1/2 cup chopped pear | ||
| Hazelnuts | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup finely shredded carrot | ||
| Soft bread crumbs | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, chopped | |
| Grated ginger | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Pork tenderloin | 1 12 Ounce | |
| Cooking oil | 1 Teaspoon | |
| Orange marmalade | 2 Tablespoon | |
Directions
For stuffing, in a small bowl combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and pepper; set aside.
Trim any fat from meat.
Butterfly meat by making a lengthwise slit down the center to within 1/2 inch of the underside.
Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.
Spread stuffing over meat.
Fold in ends.
Starting from a long side, roll up meat.
Secure with 100-percent-cotton string or wooden toothpicks.
Place meat roll on a rack in a shallow roasting pan.
Brush lightly with oil.
Insert a meat thermometer into center of meat.
Roast in a 425° oven for 30 to 40 min-utes or until meat thermometer registers 155°F.
Brush orange marmalade over top of meat.
Roast about 5 minutes more or until meat thermometer registers 160°F
Trim any fat from meat.
Butterfly meat by making a lengthwise slit down the center to within 1/2 inch of the underside.
Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.
Spread stuffing over meat.
Fold in ends.
Starting from a long side, roll up meat.
Secure with 100-percent-cotton string or wooden toothpicks.
Place meat roll on a rack in a shallow roasting pan.
Brush lightly with oil.
Insert a meat thermometer into center of meat.
Roast in a 425° oven for 30 to 40 min-utes or until meat thermometer registers 155°F.
Brush orange marmalade over top of meat.
Roast about 5 minutes more or until meat thermometer registers 160°F
Chef
