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Pear-Stuffed Tenderloin

 Pear-Stuffed Tenderloin
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
2-3 ServingsPrep: 15 min. Bake: 25 min.


  • 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.

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Pear-Stuffed Tenderloin (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.