Thursday, September 29, 2011

Cheese and Pear Stuffed Pork

Pears and pork or apples and pork just seem to go hand in hand during the autumn season. I hope you like this recipe that I have modified from Cooking Light.

serves 8 ( 2 slices of stuffed pork = 6 points +)

  • 1 T. olive oil, divided
  • 1 onion, chopped
  • 1 c. chopped, firm red pear
  • ½ c. white wine
  • 1 T. chopped fresh thyme
  • dash of cayenne pepper
  • ½ c. chopped walnuts
  • ½ c. gorgonzola cheese, crumbled
  • ⅓ c. fresh bread crumbs
  • 1 tsp. dried parsley
  • 2 ( 1 lb) pork tenderloins
  • ½ tsp. salt
  • 1-¼ c. fat-free chicken broth
Preheat oven to 425.
Heat ½ T. oil in a large nonstick skillet coated with cooking spray. Cook onions until tender. Add pear, wine, thyme, and cayenne. Cook for 2 minutes. Remove and cool. Stir in nuts, cheese, bread crumbs and parsley.
Cut tenderloins lengthwise, cutting to, but not through the other side. Place pork between 2 sheets of plastic wrap and pound to ¼" thickness. Spread pear mixture evenly down the center of each pork loin. Roll, starting with long side. Secure with toothpicks.
Heat remaining ½ T. oil in a nonstick skillet. Brown pork on all sides.
Place pork in a roasting pan coated with nonstick spray. Bake 12-15 minutes or until cooked through. Remove pork and let stand 5 minutes before slicing into 16 slices. Add chicken broth to roasting pan, scrape and pork bits off the bottom. Serve pork with chicken broth mixture.

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