Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
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Very nice flavors...classic combining of the pear/blue cheese/walnut combo. The dish was relatively easy to prepare and was delicious and tender. Definitely something that would impress guests at a dinner party.
Taste was amazing! I substituted goat cheese for the bleu cheese and 1t ground thyme for the 1T fresh. It worked great! I also added a little thyme to flavor the sauce and a little flour to thicken it to a gravy. My whole family (even my 2yr old) raved about it!
I followed the recipe and this is amazing! The pork is so tender, and the filling is delicious! I made this with a 1.5 lb pork tenderloin, and I ended up cutting it in half before I butterflied it so it would be more manageable. So next time I will definitely get smaller, more uniform pieces so it is easier to roll. I would absolutely serve this to guests. It's an impressive presentation and so yummy! I served this with a simple salad with left over pear and gorgonzola on top.