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CHEESE & PEAR PORK

By

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

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 2 TBSP olive oil
  • 4 shallots, thinly sliced
  • 1 c chopped firm Anjou pear
  • 1/2 c apple cider
  • Dash ground red pepper
  • 1 TBSP chopped fresh thyme
  • 2 c crumbled Bleu cheese
  • 1/3 c fresh breadcrumbs
  • 2 (12 oz) prok tenderloins
  • 1/2 tsp kosher salt
  • 1 1/4 c fat-free, lower-sodium chicken broth

Details

Servings 6
Preparation time 47mins
Cooking time 67mins

Preparation

Step 1

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.

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