Ingredients
1/8 teaspoon pepper
1/4 cup hazelnuts or filberts, toasted and chopped*
1/4 cup shredded carrots
1/4 cup fresh breadcrumbs
2 tablespoons chopped onion
1/2 cup chopped pear
3 tablespoons GOLDEN BLOSSOM HONEY, separated
Garnish:
fresh parsley or sage
slices of red skinned pears
1 (16 ounce) pork tenderloin
1/4 teaspoon salt
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 425 °. Coat a shallow baking pan with non-stick cooking spray.
Split the tenderloin lengthwise cutting 3/4 of the way through. Open flat and pound with a mallet to about 1/4-inch thickness. Season with salt and pepper.
In a medium bowl combine hazelnuts, carrots, breadcrumbs and onion. Spoon stuffing onto pork. Top with chopped pears. Drizzle 2 tablespoons honey over pears.
Roll up from the long side, tucking in ends. Secure with toothpicks and then wrap with kitchen string to hold together.
Place cut side down in a shallow pan. Brush lightly with oil. Roast, uncovered 30 – 35 minutes or until meat thermometer registers 160 degrees. Remove from oven. Drizzle remaining tablespoon of honey over meat and roast 5 minutes longer. Let stand at room temperature 5 minutes before slicing. To serve: place slices on a platter and garnish with fresh parsley or sage sprigs and thin slices of pear.
*If nuts are not skinned, after toasting place in a cloth and roll with your hands. Most of the skin will fall off.
Serves: 4
Split the tenderloin lengthwise cutting 3/4 of the way through. Open flat and pound with a mallet to about 1/4-inch thickness. Season with salt and pepper.
In a medium bowl combine hazelnuts, carrots, breadcrumbs and onion. Spoon stuffing onto pork. Top with chopped pears. Drizzle 2 tablespoons honey over pears.
Roll up from the long side, tucking in ends. Secure with toothpicks and then wrap with kitchen string to hold together.
Place cut side down in a shallow pan. Brush lightly with oil. Roast, uncovered 30 – 35 minutes or until meat thermometer registers 160 degrees. Remove from oven. Drizzle remaining tablespoon of honey over meat and roast 5 minutes longer. Let stand at room temperature 5 minutes before slicing. To serve: place slices on a platter and garnish with fresh parsley or sage sprigs and thin slices of pear.
*If nuts are not skinned, after toasting place in a cloth and roll with your hands. Most of the skin will fall off.
Serves: 4
