Pear-Stuffed Tenderloin Recipe

3 1 1
Pear-Stuffed Tenderloin Recipe
Pear-Stuffed Tenderloin Recipe photo by Taste of Home
Publisher Photo

Pear-Stuffed Tenderloin Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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. Yield: 2-3 servings.
Originally published as Pear-Stuffed Tenderloin in Taste of Home August/September 2000, p27

  • 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
  1. 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.
  2. 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. Yield: 2-3 servings.
Originally published as Pear-Stuffed Tenderloin in Taste of Home August/September 2000, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPear-Stuffed Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Patsoxfan User ID: 6176721 86918
Reviewed Aug. 28, 2011

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

Loading Image