This succulent entree is a classic you'll be proud to serve your family. There's very little fuss to making this main dish, and the meat always turns out extremely tender. -Aloma Hawkins, Bixby, Missouri
Recommended: Top 10 Grilled Pork Recipes
- 1 cup chopped peeled ripe pears
- 1/4 cup hazelnuts, toasted
- 1/4 cup soft bread crumbs
- 1/4 cup finely shredded carrot
- 2 tablespoons chopped onion
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pork tenderloin (3/4 to 1 pound)
- Vegetable oil
- 2 tablespoons orange marmalade
- In a bowl, combine the first eight ingredients; set aside. Make a lengthwise cut three-quarters of the way through the tenderloin; open and flatten to 1/4-in. thickness. Spread pear mixture over tenderloin. Roll up from a long side; tuck in ends. Secure with toothpicks.
- Place tenderloin on a rack in a shallow roasting pan. Brush lightly with oil. Bake, uncovered, at 425° for 20-25 minutes or until a meat thermometer inserted into pork reads 155°. Brush with marmalade. Bake 5-10 minutes longer or until thermometer reads 160°-170°. Let stand for 5 minutes. Discard toothpicks and slice. Yield: 2-3 servings.
Originally published as Pear-Stuffed Tenderloin in Taste of Home August/September 2000, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pear-Stuffed Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 28, 2011
"THis was easy, tender and family loved it!!!!!"