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: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 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.
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