- 2 med pear, peeled and quartered
- 2 tbsp brandy
- ½ cup sugar
- 1 pork tenderloin
- 1 cup dry seasoned stuffing
- ¼ cup water or broth
- 6 toothpicks
- blackening seasoning
- 2 tbsp. oil
- 1 cup white wine
- ½ stick butter (4 tbsp.)
- Cook pears with sugar and brandy on med heat in small saucepan till reduced to jam. Stir frequently with fork, smashing the pulp to smooth texture.
- Butterfly tenderloin by slicing down center but not all the way through. Open and pound flat with meat mallet.
- Mix stuffing with water or broth and mix with fork.
- Spread ½ pear jam allover pork surface. Place stuffing down middle of tenderloin.
- Bring up sides of pork and thread toothpicks through edges to secure to one another. Sprinkle outside with blackening seasoning.
- Preheat oven to 350°.
- In oven-proof skillet, brown tenderloin on all sides in oil.
- Add ½ wine to pan and put in oven for 40-50 min. Add water as needed to keep a layer of liquid in the pan.
- Meanwhile, in saucepan with rest of jam, add butter and rest of wine. Cook till reduced and thick like gravy.
- Remove pork from oven and pour some of the drippings into the sauce.
- Cut pork into ¾ inch slices and plate up.
- Pour sauce over slices and serve
Credit: Camille Van Sant