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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