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Pork Tenderloin With Nutty Pear Stuffing

Diabetic.Foodie's picture
Ingredients
  Chopped pears 1⁄2 Cup (8 tbs)
  Chopped hazelnuts/Almonds, toasted 1⁄4 Cup (4 tbs) (Filberts)
  Finely shredded carrot 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Pork tenderloin 12 Ounce (1 Whole)
  Cooking oil 1 Teaspoon
  Orange marmalade 2 Tablespoon
Directions

For stuffing, in a small bowl combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and pepper; set aside.
Trim any fat from meat.
Butterfly meat by making a lengthwise slit down the center to within 1/2 inch of the underside.
Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.
Spread stuffing over meat.
Fold in ends.
Starting from a long side, roll up meat.
Secure with 100-percent-cotton string or wooden toothpicks.
Place meat roll on a rack in a shallow roasting pan.
Brush lightly with oil.
Insert a meat thermometer into center of meat.
Roast in a 425° oven for 30 to 40 min-utes or until meat thermometer registers 155°F.
Brush orange marmalade over top of meat.
Roast about 5 minutes more or until meat thermometer registers 160°F

Recipe Summary

Course: 
Main Dish
Method: 
Roasted

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