- 2 tablespoons olive oil, divided
- 4 shallots, thinly sliced
- 1 cup chopped firm Anjou pear
- 1/2 cup riesling or other white wine
- 1 tablespoon chopped fresh thyme
- Dash of ground red pepper
- 1/2 cup chopped walnuts, toasted
- 1/2 cup crumbled blue cheese
- 1/3 cup fresh breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 (12-ounce) pork tenderloins
- 1/2 teaspoon kosher salt
- 1 1/4 cups fat-free, lower-sodium chicken broth
- calories 321
- fat 16.1 g
- satfat 3.8 g
- monofat 5.8 g
- polyfat 5.6 g
- protein 28.7 g
- carbohydrate 13 g
- fiber 1.8 g
- cholesterol 81 mg
- iron 2 mg
- sodium 478 mg
- calcium 72 mg
How to Make It
Preheat oven to 425°.
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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