Stuff tenderloin with peas, nuts, and carrots
seasoned with onion and ginger.
Pork Tenderloin with Nutty
Pear Stuffing
1/2 cup chopped pear
1/4 cup chopped toasted hazelnuts or almonds
1/4 cup finely shredded carrot
1/4 cup soft bread crumbs
2 tablespoons chopped onion
1 teaspoon fresh grated ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 ( 3/4-pound) pork tenderloin
Cooking oil
2 tablespoons orange marmalade
- For stuffing, combine pear, nuts, carrot,
bread crumbs, onion, ginger, salt, and pepper; set aside. Butterfly
the tenderloin by making a lengthwise slit down the center to
within 1/2 inch of underside. Open flat; pound with a meat mallot
to about 1/4-inch thickness. Spread stuffing over butterflied
tenderloin; roll up from a long side. Tuck in ends and secure
with 100 percent cotton kitchen string or wooden toothpicks.
- Place on a rack in a shallow roasting
pan. Brush lightly with oil. Insert meat thermometer into center
of pork roll. Roast, uncovered in a 425 degree F oven for 30
to 40 minutes or until thermometer registers 155 degrees F. Brush
marmalade over top. Roast about 5 minutes more or until temperature
reaches 160 degrees F. Let stand 5 minutes before slicing.
Makes 4 servings.
Nutritional facts per serving: calories: 225, total fat: 10g, saturated fat: 2g,
cholesterol: 60mg, sodium: 196mg, carbohydrate: 14g, fiber: 2g,
protein: 20g
Dietary Exchanges:
1 fruit, 3 lean meat.
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
