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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
