Prosciutto-wrapped pork tenderloin with honey-poached pears & gorgonzola
dry white wine
Italian seasoned bread crumbs
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.