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Ingredients
- 1 firm pear
- 1/2 cup water
- 1/4 cup dry white wine
- 4 Tbsp honey divided
- 2 pork tenderloins 1 lb
- 6 oz crumbled gorgonzola
- 1/4 cup chopped walnuts
- 1/4 cup Italian seasoned bread crumbs
- 6 oz prosciutto
Ingredients
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Instructions
- Peel pear and slice into 6 wedges, remove core.
- In a medium saucepan, bring water, wine, and 3 tablespoons honey to a boil; reduce to simmer and add pears.
- Cover and cook for 15 minutes, or until pears are soft.
- Using a slotted spoon, transfer pears to a cutting board. Let cool; cut into medium dice.
- Preheat oven to 350 degrees.
- Slice a pork tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-inch thickness.
- Remove plastic and sprinkle pork with pepper.
- Place five 10-inch pieces of kitchen twine side-by-side on a foil-lined baking sheet.
- Place prosciutto, slightly overlapping slices crosswise, on top of twine.
- Place pork on top and spread with half of the pears, gorgonzola, walnuts, and bread crumbs.
- Roll pork into a cylinder, trying to seal the filling inside.
- Repeat with remaining tenderloin.
- Roast pork for 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140–145 degrees, 15–20 minutes longer.
- Remove from oven and transfer to a cutting board; let stand for 10–15 minutes.
- To serve, cut into 1/2-inch slices.
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