Pear Stuffing in Pork Tenderloin


  • 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.)


  1. 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.
  2. Butterfly tenderloin by slicing down center but not all the way through. Open and pound flat with meat mallet.
  3. Mix stuffing with water or broth and mix with fork.
  4. Spread ½ pear jam allover pork surface. Place stuffing down middle of tenderloin.
  5. Bring up sides of pork and thread toothpicks through edges to secure to one another. Sprinkle outside with blackening seasoning.
  6. Preheat oven to 350°.
  7. In oven-proof skillet, brown tenderloin on all sides in oil.
  8. 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.
  9. Meanwhile, in saucepan with rest of jam, add butter and rest of wine. Cook till reduced and thick like gravy.
  10. Remove pork from oven and pour some of the drippings into the sauce.
  11. Cut pork into ¾ inch slices and plate up.
  12. Pour sauce over slices and serve

Serves: 2-4

Credit: Camille Van Sant