CHEESE & PEAR PORK

CAL 321 FAT 16.6 G PRO 28.7 G CARB 13 G CHOL 81 MG SOD 478 MG

44
CHEESE & PEAR PORK

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    TBSP olive oil

  • 4

    shallots, thinly sliced

  • 1

    c chopped firm Anjou pear

  • ½

    c apple cider

  • Dash ground red pepper

  • 1

    TBSP chopped fresh thyme

  • 2

    c crumbled Bleu cheese

  • c fresh breadcrumbs

  • 2

    (12 oz) prok tenderloins

  • ½

    tsp kosher salt

  • c fat-free, lower-sodium chicken broth

Directions

1. Preheat oven to 425 degrees. 2. Heat 1 TBSP oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs and parsley. 3. Slice tenderloins legthwise, cutting to but not through, other side. Open halves, Place pork between sheets of plastic wrap;pound to 1/4 inch. top pork with pear mixture;leave 1/4 inch border. Roll, starting with long side;xsure with toothpicks, sprinkle with salt. 4. Heat 1 TBSP oil in a largeovenproof pan over medium-high heat. Add pokl; saute 5 minutes, browning on all sides. Add broth and bake for 12 minutes or until thermometer registers 145 degrees. 5. Remove pork from pan, and et stand 5 minutes. Slice. 6. Bring broth to a boil in a pan over medium -high heat;scrape pan to loosen browned bits. Cook 4 minutes.


Nutrition

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