Pear & Goat Cheese Stuffed Pork Tenderloin Wrapped in Prosciutto
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Submitted by: Jennifer R. of Ottawa, ON. Winner of a $50 Farm Boy™ Gift Card.
Pear & Goat Cheese Stuffed Pork Tenderloin Wrapped in Prosciutto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted by: Jennifer R. of Ottawa, ON. Winner of a $50 Farm Boy™ Gift Card.
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400° F
  2. In a small bowl, combine the honey and Dijon mustard.
  3. Butterfly the pork tenderloin by cutting along the middle of the loin along the full length of the meat, leaving at least 1/2" intact at the bottom. Open the meat like a book and season with salt & pepper.
  4. Lay out the prosciutto on parchment paper, overlapping slightly. Lay the pork on the prosciutto.
  5. Spread goat cheese lengthwise over half the meat. Lay the pears on top.
  6. Close the meat and brush the on the outside with the honey Dijon mixture and then, lifting parchment, roll up with prosciutto and tie with kitchen string.
  7. Bake for 30-40 minutes or until internal temperature reaches 160°F. Let rest 10 minutes before removing string and slicing.
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