Pork Tenderloin Stuffed with Prosciutto and Pears

By kawaibaby

Ingredients

• 2 firm Bosc pears, peeled, cored and quartered lengthwise
• 1 1/2 c. dry white wine
• 1 T. sugar
• 1 -by-3-inch strip lemon zest
• 1 bay leaf (Turkish type)
• 2 pork tenderloins (1 lb. each), silvery skin removed
• 8 thin slices prosciutto (about 6 oz.)
• olive oil
• 1 1/2 c. chicken stock
• Salt and freshly ground black pepper
• 2 t. cornstarch, dissolved in 2 T. cold water

Preparation

Step 1

In a saucepan bring pears, wine, sugar, lemon zest and bay leaf 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.

2

Preheat oven to 400F.

3

Slice each tenderloin lengthwise without cutting all the way through. Make 2 more lengthwise 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 8 by 11 inches.

4

Cover each flattened tenderloin with a layer of prosciutto, using 3 slices per piece. Place 4 pear quarters, arranged thick end to thin end, in the center of each tenderloin. Starting from 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 at 1-inch intervals. Rub meat all over with a little olive oil. Transfer to an ovenproof skillet and add 1/2 cup of pear-poaching liquid. Roast until just tender, 25 minutes. Place meat on a warmed platter and tent loosely with foil. Let rest for 10 minutes.

5

Place skillet over medium-high heat and add chicken stock. 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.

6

Remove string from meat and slice on the diagonal. Spoon sauce on top.