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.
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.
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