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.