Pork Tenderloin with Nutty Pear Stuffing
Pork tenderloin stuffed with sweet pears, nuts, and carrots with an orange marmalade glaze.
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 ground black pepper
1 ( 3/4-pound) pork tenderloin
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°F (220°C) oven for 30 to 40 minutes or until thermometer registers 155°F (approximately 65°C). Brush marmalade over top. Roast about 5 minutes more or until temperature reaches 160°F (70°C). Let stand 5 minutes before slicing.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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. © 2003 Meredith Corporation. All Rights Reserved.