Pear And Blue Cheese Stuffed Pork Tenderloin Recipes

BLUE CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Adjust oven rack to middle position. Heat oven to 400°F.
• In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
• In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
• Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
• In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
• Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

PEAR AND BLUE CHEESE STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 425 degrees. Dice pears into small 1/4 inch squares. Thinly slice the shallot.
• Melt butter in a Dutch oven or an oven-safe pan over medium heat. Add the shallots and 1/4 teaspoon Salt and 1/8 teaspoon black pepper. Sauté for 2 minutes, stirring frequently. Add the pear and 2 cups of the white wine. Let steadily simmer until the liquid has absorbed/evaporated and the pears are translucent for about 14 minutes.
• While the pears simmer, slice the pork tenderloin horizontally down the center. Slice almost all the way through the tenderloin, and then lay it flat. Pound the pork with a kitchen mallet flattening it as much as possible.
• Once the pears and shallots are done simmering, generously pile the mixture into the center of the tenderloin.
• Pile the crumbled blue cheese on top of the shallots and poached pears. Cut the butcher's twine into 6-inch pieces. Then, press the shallots, pears, and blue cheese down and pull the tenderloin together, top with the rosemary, and tie with the butcher's twine. The easiest technique is to slide the butcher's twine underneath the pork and then pull the pork together and tie it closed. Cut the excess twine after tying it. Top the pork with the remaining salt and pepper.
• Heat olive oil in the same Dutch oven or pan (no need to wash it) over medium high heat. Once the pan is hot, add the pork tenderloin and sear for 2-3 minutes until it has browned. Rotate the tenderloin in the pan 2-3 times letting all sides brown. Pour chicken broth into the pan to prevent any of the drippings from burning.
• Once the pork has browned, pour 1 cup of chicken broth and 1/2 cup of white wine around the pork. Then place a lid on the pot, and put the tenderloin in the oven to bake. Let the tenderloin bake for 12-14 minutes, or until it reaches 145 degrees on a meat thermometer.
• Remove the tenderloin from the pot and place it on a cutting board to rest. The tenderloin needs to rest for 5 minutes before slicing it. This keeps the juices in the meat making it tender.
• Place the pot with the juices on the stove. Simmer over medium heat, scraping up the browned bits with a wooden spoon. Let reduce and thicken for 5 minutes creating a sauce.
• Slice the tenderloin, removing the butcher's twine and rosemary as you go. Serve with the sauce poured over the meat.