Pork Tenderloin With Nutty Pear Stuffing
|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|
|Black pepper||1⁄4 Teaspoon|
|Pork tenderloin||12 Ounce (1 Whole)|
|Cooking oil||1 Teaspoon|
|Orange marmalade||2 Tablespoon|
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 425Â° oven for 30 to 40 min-utes or until meat thermometer registers 155Â°F.
Brush orange marmalade over top of meat.
Roast about 5 minutes more or until meat thermometer registers 160Â°F