From Williams-Sonoma The Best of Taste The way to cook pork to perfection is to use a meat thermometer. For juicy pork, remove it from the oven at 145 degrees and allow it to rest for 10 minutes before serving.more
firm Bosc pears, cored and quartered lengthwise
cups dry white wine
by 3 inch strip lemon zest
pork tenderloins, silvery skin removed
thin slices prosciutto
cups chicken stock
salt and freshly ground black pepper
teaspoons cornstarch dissolved in 2 tablespoons cold water.
Preheat oven to 400 degrees In a saucepan bring pears, white wine, sugar, lemon zest and bayleaf to a boil. Reduce heat and simmer partly covered until pears are just tender, about 20 minutes. Lift pears from wine sauce with a slotted spoon and let cool slightly. Set pan aside reserving liquids. Slice each tenderloin lengthwise without cutting all the way through. Make 2 more cuts at right angles to the first one again without cutting all the way through and open out the 4 panels of meat. Place each tenderloin between 2 sheets of plastic wrap and pound flat making a rectangle approximately 8x11 inches Cover each flattened tenderloin with a layer of prosciutto using 3 slices per piece. Place 4 pear quarters in the center of each tenderloin. Starting from the long side, tightly roll each one up like a jelly roll, tucking in the sides as you go. Top rolls with remaining slices of prosciutto and tie securely with kitchen string a 1 inch intervals. Rub meat all over with olive oil. Transfer to an oven proof skillet and add 1/2 cup of pear poaching liquid. Roast until just tender about 25 minutes. Place meat on a warmed platter and tent loosely with foil. Let rest for 10 minutes. Place skillet over medium high head add chicken broth. Boil until reduced by half, 5 minutes. Season to taste with salt and pepper. Stir in cornstarch mixture. Let sauce bubble until it thickens and clears, about 30 seconds. Remove string form meat and slice on the diagonal. Spoon sauce on top.