Cheese and Pear Pork

Cheese and Pear Pork Recipe
Photo: Nina Choi

Yield:

Serves 6 (serving size: 3 ounces pork and 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 47 Minutes
Total: 1 Hour, 6 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Preheat oven to 425°.

2. 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.

3. 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.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joanne Weir,

September 2011
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