Imagine cutting into a perfectly roasted pork tenderloin and revealing a hidden treasure of sweet, juicy pears and crunchy walnuts inside. This isn't just another dinner recipe – it's a culinary adventure that transforms an ordinary weeknight meal into a gourmet experience. With just a few simple ingredients and some clever cooking techniques, you'll create a dish that looks like it came straight from a five-star restaurant kitchen, all while keeping the preparation surprisingly easy and stress-free.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 lb)
- 1 ripe pear, diced
- 1/2 cup walnuts, chopped
- 1/2 cup breadcrumbs
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a shallow roasting pan or baking sheet by lining it with parchment paper.
- Butterfly the pork tenderloin by making a lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin like a book and pound it to an even thickness of about 1/2 inch using a meat mallet.
- In a mixing bowl, combine diced pear, chopped walnuts, breadcrumbs, thyme, salt, and pepper. Mix thoroughly to create the stuffing.
- Spread the pear and walnut stuffing evenly across the opened surface of the pork tenderloin, leaving a small border around the edges.
- Carefully roll the tenderloin tightly, encasing the stuffing. Secure the roll with kitchen twine or toothpicks to keep the stuffing inside.
- Brush the exterior of the tenderloin with olive oil and season the outside with additional salt and pepper.
- Place the stuffed tenderloin in the prepared roasting pan and cook in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures a moist, tender result.
- Remove kitchen twine or toothpicks, slice into medallions, and serve hot.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F. This guarantees a juicy, safe-to-eat result every time.
- Meat Preparation Matters: When butterflying the tenderloin, use a sharp knife and take your time to create an even thickness. This helps the meat cook uniformly and allows for better stuffing distribution.
- Don't Skip the Resting Period: Letting the meat rest after cooking is crucial. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Choose the Right Pear: Use a ripe but firm pear like Bosc or Anjou, which will hold its shape during cooking and provide a perfect balance of sweetness.
- Enhance the Flavor: Consider adding a touch of fresh rosemary or sage to the stuffing for an extra layer of aromatic complexity.
- Make Ahead Friendly: You can prepare the stuffed tenderloin earlier in the day and refrigerate until ready to cook, making it perfect for entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
