Once upon a time, I stuffed a pork tenderloin and fell in love. The end.
Rolled up little piggies are serious favorites at our house. My first stuffed pork loin had apples cooked in maple syrup, gorgonzola cheese and maple mustard sauce. I’ve made it at least a dozen times since then. We loved it so much that I started looking for new ways to stuff piggies. Caprese style; Rueben or Cuban sandwich style; bacon, spinach and herb.
Now I’m going to share my latest stuffed pork tenderloin: Pear, provolone and prosciutto.
- Pork tenderloin, approximately 1 lb.
- 1 Bartlett pear, cored and chopped into small pieces
- 2 T honey
- 1 t cinnamon
- 2 oz. prosciutto slices
- 4 slices provolone cheese
- 1/4 cup gorgonzola crumbles
- 2 T olive oil
Slice pork tenderloin down the center, but not all the way through. Place the pork loin between two sheets of plastic wrap and pound to 1/4 inch thickness with a meat mallet. Top flattened pork loin with chopped pears. Drizzle with honey and sprinkle with cinnamon.
Place prosciutto, provolone and gorgonzola on top of the pears. (I guess I didn’t take a picture of this, my bad.) Roll up the tenderloin, tie with butcher’s twine and sprinkle with salt and pepper.
Heat oil in a cast iron skillet. When hot, sear tenderloin on both sides. While the tenderloin is searing, heat oven to 425 degrees F.
Bake until meat thermometer reaches an internal temperature of 160 degrees F. While pork is cooking, make a honey balsamic glaze. Bring 1 cup of balsamic vinegar and 1/4 cup honey to a boil. Reduce heat and simmer for about 10 minutes until sauce thickens.
Slice, drizzle with honey balsamic glaze and serve with your favorite sides. I served Caesar salad and sweet potatoes with butter and maple syrup.