Total time: 45 mins
I am planning to serve an intimate after Christmas dinner for me, and my husband. We both love this juicy and flavour-packed pork tenderloin stuffed with shallots, poached pears, and blue cheese. I am serving this with our favourite wine. I am sure he will love it!
INGREDIENTS :
- 2 teaspoons olive oil
- 1.5 lbs pork tenderloin
- 2 medium shallots (1 c. once sliced)
- 1 tablespoon Salted Butter
- 2 c. white wine
- 3 sprigs of rosemary
- 1/2 c. crumbled blue cheese
- 2 1/2 feet of butcher’s twine
- 2 Bosc pears (2 c. once diced)
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 tsp black pepper
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 425 degrees. Into small 1/4-inch squares, dice the pears, then slice the shallots thinly.
Step 2: In a Dutch oven or an oven-safe pan, melt the butter over medium heat. Once the butter has melted, add the shallots to the pan with 1/4 tsp salt and 1/8 tsp black pepper. Saute for about 2 minutes before adding the pear and white wine. Simmer steadily for about 12 minutes until the liquid has been absorbed and the pears are clear.
Step 3: In the meantime, horizontally slice the pork tenderloin down the middle, almost all the way through. Lay the pork tenderloin flat.
Step 4: Into the middle of the tenderloin, generously pile the pears and shallots mixture. On top, pile the crumbled blue cheese.
Step 5: Into 6-inch pieces, cut the butcher’s twine. Press the shallots, pears, and blue cheese, then pull the tenderloin together and top with rosemary. Now, tie it with the butcher’s twine. Sprinkle the pork with the rest of the salt and pepper.
Step 6: In the same Dutch oven or pan, heat the olive oil over medium-high heat. Add the pork tenderloin to the pan once the oil is hot and sear for about 2 to 3 minutes until browned. Rotate the pork at least 2 to 3 times, allowing the sides to brown.
Step 7: Cover the pot and transfer it into the preheated oven. Bake the pork tenderloin for about 12 minutes or until the internal temperature of the meat reached 145 degrees.
Step 8: When done, transfer the pork tenderloin to a cutting board. Allow it to rest for at least 5 minutes before carving to keep the juices in the meat.
Step 9: Into the same pot, pour the chicken broth. Simmer for about 5 minutes over medium heat, scraping the browned bits from the bottom of the pot using a wooden spoon. Cook the sauce until it has reduced and thickened.
Step 10: Remove the butcher’s twine while slicing the tenderloin. Pour the sauce over the meat and serve. Enjoy!
PORK TENDERLOIN STUFFED WITH SHALLOTS, POACHED PEARS, AND BLUE CHEESE
Ingredients
- 2 teaspoons olive oil
- 1.5 lbs pork tenderloin
- 2 medium shallots (1 c. once sliced)
- 1 tablespoon Salted Butter
- 2 c. white wine
- 3 sprigs of rosemary
- 1/2 c. crumbled blue cheese
- 2 1/2 feet of butcher’s twine
- 2 Bosc pears (2 c. once diced)
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees. Into small 1/4-inch squares, dice the pears, then slice the shallots thinly.
Step 2: In a Dutch oven or an oven-safe pan, melt the butter over medium heat. Once the butter has melted, add the shallots to the pan with 1/4 tsp salt and 1/8 tsp black pepper. Saute for about 2 minutes before adding the pear and white wine. Simmer steadily for about 12 minutes until the liquid has been absorbed and the pears are clear.
Step 3: In the meantime, horizontally slice the pork tenderloin down the middle, almost all the way through. Lay the pork tenderloin flat.
Step 4: Into the middle of the tenderloin, generously pile the pears and shallots mixture. On top, pile the crumbled blue cheese.
Step 5: Into 6-inch pieces, cut the butcher’s twine. Press the shallots, pears, and blue cheese, then pull the tenderloin together and top with rosemary. Now, tie it with the butcher’s twine. Sprinkle the pork with the rest of the salt and pepper.
Step 6: In the same Dutch oven or pan, heat the olive oil over medium-high heat. Add the pork tenderloin to the pan once the oil is hot and sear for about 2 to 3 minutes until browned. Rotate the pork at least 2 to 3 times, allowing the sides to brown.
Step 7: Cover the pot and transfer it into the preheated oven. Bake the pork tenderloin for about 12 minutes or until the internal temperature of the meat reached 145 degrees.
Step 8: When done, transfer the pork tenderloin to a cutting board. Allow it to rest for at least 5 minutes before carving to keep the juices in the meat.
Step 9: Into the same pot, pour the chicken broth. Simmer for about 5 minutes over medium heat, scraping the browned bits from the bottom of the pot using a wooden spoon. Cook the sauce until it has reduced and thickened.
Step 10: Remove the butcher’s twine while slicing the tenderloin. Pour the sauce over the meat and serve. Enjoy!
