Home for the holidays. I know that I usually post a little story about something or other related to recent TTENG life events, but I really do not know what to say. I am grateful to be surrounded by my family and close friends; it has been a rough year, that’s for sure. I feel broken and tired; I am fearful for the year to come. But I also very much live in a world where I cannot say more than that.
So, here’s a stuffed pork tenderloin. Enjoy!
STUFFED PORK TENDERLOIN
- Pork tenderloins
- Salt and pepper
- Butter, unsalted
- Olive oil
- White wine
- Bosc pear, chopped
- Scallions, chopped
- Rosemary sprigs
- Preheat the oven to 425*F.
- Take the chopped pear and scallions and saute them in an oven-proof large pan. Use olive oil and butter to coat the bottom of the pan, and season with salt and pepper.
- Butterfly the tenderloin and season the “outside” with salt and pepper. When the pear/scallion mix has softened, smear the mix along the “inside”.
- Top the mix with gorgonzola, and tie up the tenderloins with butchers twine.
- Return the pork to the large oven-proof pan you were using for the sauteeing. Sear the outside of the pork.
- Pour some white wine in the bottom of the pan. Place some rosemary sprigs on top of the pork and the twine. Place in the oven for no more than 30 minutes.