Pork Tenderloin Stuffed with Cheese, Pears and Hazelnuts
Prep Time
Cooking Mode
90 g (3 oz.) oz aged cheddar, cubed
80 mL (⅓ cup) cup toasted hazelnuts, coarsely chopped
10 sundried tomatoes in oil, coarsely chopped
125 mL (½ cup) cup maple syrup
2 pears, sliced
2 green onions, chopped
5 ml (1 c. thé) tsp nutmeg
2 filets 450 g (1 lb) chacun lb pork tenderloins, about 450 g (1 lb) each
30 mL (2 tbsp.) tbsp. butter
90 g (3 oz.) oz aged cheddar, cubed
80 mL (⅓ cup) cup toasted hazelnuts, coarsely chopped
10 sundried tomatoes in oil, coarsely chopped
125 mL (½ cup) cup maple syrup
2 pears, sliced
2 green onions, chopped
5 ml (1 c. thé) tsp nutmeg
2 filets 450 g (1 lb) chacun lb pork tenderloins, about 450 g (1 lb) each
30 mL (2 tbsp.) tbsp. butter
Directions
1Preheat oven to 160 °C (325 °F)
2Combine all stuffing ingredients in a large bowl.
3Butterfly tenderloins lengthwise and stuff with pear mixture.
4Close tenderloins and tie with string or use toothpicks to hold in place.
5In a large ovenproof skillet, brown tenderloins in butter over medium-high heat for about 2 or 3 minutes per side. Bake uncovered for 20 to 25 minutes.
6Remove from heat and cover with aluminum foil. Let stand for about 10 minutes before serving. Serve with assorted vegetables and rice pilaf.
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