Prosciutto-Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola Recipe

Prosciutto-Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola Recipe
Prosciutto-Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola Recipe photo by Taste of Home
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Prosciutto-Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola Recipe

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Publisher Photo
Recipe by the National Honey Board, Firestone, CO
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + cooling Cook: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + cooling Cook: 40 min. + standing

Ingredients

  • 1 firm pear
  • 1/2 cup water
  • 1/4 cup dry white wine
  • 4 tablespoons honey, divided
  • 2 1-pound pork tenderloins
  • 6 ounces crumbled Gorgonzola
  • 1/4 cup chopped walnuts
  • 1/4 cup Italian seasoned bread crumbs
  • Pepper, to taste
  • 6 ounces sliced prosciutto

Directions

Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 tablespoons honey to a boil; reduce to simmer and add pear. Cover and cook 15 minutes or until pear is soft.
Using a slotted spoon, transfer pear to a cutting board. Let cool; cut into medium dice.
Preheat oven to 350°. Slice one tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper.
Place five 10-in. pieces of kitchen twine side by side on a foil-lined baking sheet. Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pear, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin and ingredients.
Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140°-145°, 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes. To serve, cut into 1/2-in. slices. Yield: 6 servings.
For one large roast, a 1-1/2-pound pork tenderloin or boneless pork loin may be substituted for the two 1-pound tenderloins, increasing the baking time to about 40 minutes total.
Originally published as Prosciutto Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola in Taste of Home Cooking School Fall 2016, p25

  • 1 firm pear
  • 1/2 cup water
  • 1/4 cup dry white wine
  • 4 tablespoons honey, divided
  • 2 1-pound pork tenderloins
  • 6 ounces crumbled Gorgonzola
  • 1/4 cup chopped walnuts
  • 1/4 cup Italian seasoned bread crumbs
  • Pepper, to taste
  • 6 ounces sliced prosciutto
  1. Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 tablespoons honey to a boil; reduce to simmer and add pear. Cover and cook 15 minutes or until pear is soft.
  2. Using a slotted spoon, transfer pear to a cutting board. Let cool; cut into medium dice.
  3. Preheat oven to 350°. Slice one tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper.
  4. Place five 10-in. pieces of kitchen twine side by side on a foil-lined baking sheet. Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pear, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin and ingredients.
  5. Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140°-145°, 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes. To serve, cut into 1/2-in. slices. Yield: 6 servings.
For one large roast, a 1-1/2-pound pork tenderloin or boneless pork loin may be substituted for the two 1-pound tenderloins, increasing the baking time to about 40 minutes total.
Originally published as Prosciutto Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola in Taste of Home Cooking School Fall 2016, p25

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