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Cheese and Pear Pork

Photo: Nina Choi
Hands-on time 47 mins
Total time 1 hr, 6 mins
Yield Serves 6 (serving size: 3 ounces pork and 1 tablespoon sauce)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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