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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil, divided |
4 shallots, thinly sliced |
1 cup chopped firm anjou pear |
1/2 cup riesling or other white wine |
1 tablespoon chopped fresh thyme |
dash of ground red pepper |
1/2 cup chopped walnuts, toasted |
1/2 cup crumbled blue cheese |
1/3 cup fresh breadcrumbs |
2 tablespoons chopped fresh parsley |
2 (12-ounce) pork tenderloins |
1/2 teaspoon kosher salt |
1 1/4 cups fat-free, lower-sodium chicken broth |
Directions:
1. Preheat oven to 425°.
2. Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
4. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
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