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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This succulent entree is a classic you'll be proud to serve your family. There's very little fuss to making this main dish, and the meat always turns out extremely tender. -Aloma Hawkins, Bixby, Missouri Ingredients:
1 cup chopped peeled ripe pears |
1/4 cup hazelnuts, toasted |
1/4 cup soft bread crumbs |
1/4 cup finely shredded carrot |
2 tablespoons chopped onion |
1/8 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pork tenderloin (3/4 to 1 pound) |
vegetable oil |
2 tablespoons orange marmalade |
Directions:
1. In a bowl, combine the first eight ingredients; set aside. Make a lengthwise cut three-quarters of the way through the tenderloin; open and flatten to 1/4-in. thickness. Spread pear mixture over tenderloin. Roll up from a long side; tuck in ends. Secure with toothpicks.
2. Place tenderloin on a rack in a shallow roasting pan. Brush lightly with oil. Bake, uncovered, at 425° for 20-25 minutes or until a meat thermometer inserted into pork reads 155°. Brush with marmalade. Bake 5-10 minutes longer or until thermometer reads 160°-170°. Let stand for 5 minutes. Discard toothpicks and slice. Yield: 2-3 servings.
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