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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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    2-3 servings


  • 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 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.

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  • Patsoxfan
    Aug 28, 2011

    THis was easy, tender and family loved it!!!!!