Pear Stuffed Tenderloin Recipes
PEAR-STUFFED PORK LOIN
From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.
GOAT CHEESE & PEAR STUFFED TENDERLOIN
Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese. -Cindie Haras, Boca Raton, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings (3/4 cup sauce).
Number Of Ingredients 17
Steps:
- In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.
Nutrition Facts : Calories 392 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein.
STUFFED PEARS
My husband loves red pears and this is a recipe he came up with. My husband prefers to cut the top off of the pear and stuff them from the top. I, however, feel it's easier to slice the pears in half lengthwise.
Provided by Queen Dana
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Slice pears in half lengthwise and scoop out a little of the flesh to make bowls.
- Brush pears with oil. Sprinkle with salt, pepper and thyme.
- Roast pears for 15 minutes and then take out of the oven.
- Combine cheese, bacon and nuts. Fill pears with mixture.
- Put the pears back in the oven and roast 15 minutes more.
Nutrition Facts : Calories 247.8, Fat 12.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 359.8, Carbohydrate 36.8, Fiber 7.9, Sugar 22.8, Protein 2.5
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