Friday, February 8, 2013

Spectacular Stuffed Pork!

I recently had a friend over to celebrate her birthday. That called for a knock-out main dish, but one that wouldn't tie me to the stove during appetizers. I found it, of all places, in Cooking Light - a blue cheese and pear stuffed pork loin that was easy, delicious, and wowed the crowd. Good enough for a special occasion, but don't wait that long to try it!

Cheese and Pear Pork

  • Yield: Serves 6
  • Hands-on: 47 Minutes
  • Total:1 Hour, 6 Minutes           


  • 2 tablespoons olive oil, divided
  • 4 shallots, thinly sliced
  • 1 cup chopped firm Anjou pear
  • 1/2 cup riesling or other white wine
  • 1 tablespoon chopped fresh thyme
  • Dash of ground red pepper
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup crumbled blue cheese
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 (12-ounce) pork tenderloins
  • 1/2 teaspoon kosher salt  


1. Preheat oven to 425°.
2. Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
4. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice.

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