I created this recipe for Pear and Blue Cheese Stuffed Pork Tenderloin three years ago and today I am revisiting it and updating it. This is an incredible meal that comes together quickly. Pork tenderloin is butterflied and filled with white wine poached pears, shallots, blue cheese, and rosemary. The tenderloin is seared and then roasted in white wine and chicken broth that mix with the pan drippings to create a flavorful sauce. This is a dinner loaded with fall flavors, and it is perfect for a dinner party.
Pears and blue cheese is a classic flavor combination and it is wonderful stuffed inside pork tenderloin. Just make should you really pound out the pork so that it becomes big enough to hold in all of the stuffing. I only had a couple pieces of pear fall out when I seared the meat. If you prefer apples over pears, I am confident and you could swap out the pears for apples. If blue cheese isn’t your thing, you could use goat cheese instead. I do love the boldness of the blue cheese in this recipe though.
I love cooking pork tenderloin because it is one of the most affordable cuts of meat. It is perfect for dinner parties or situations where you need to feed a small crowd. I bought a 1 1/2 pound pork tenderloin for under $10. Beef tenderloin can cost five times more. Another reason I love pork tenderloin is that is cooks really quickly! You just need to sear the pork and then roast it for just 14 minutes!
If you were having a dinner party, you could prepare the shallots and pears and then stuff the pork before guests arrive. Then 30 minutes before you want to eat, just sear the meat, roast it, and make the sauce.
Charles wanted me to give you a heads up about the rosemary. You might want to remove it when you remove the butcher’s twine. Rosemary gives a burst of flavor to the meat and gravy, but you might not want to eat it, it isn’t the most pleasant thing to chew on. I like to leave the rosemary on the sprigs and then just remove it when I slice the pork. If you love rosemary and want to keep it in, I recommend taking it off the sprigs before adding it to the pork.
If you want to try a similar recipe, you might want to check out this recipe for Pork Tenderloin Stuffed with Butternut Squash, Goat Cheese, and Sage. I made it for Christmas at my in-laws once and they loved it!
This recipe was originally created for The Everygirl.
Yields 4 servings
30 minPrep Time
14 minCook Time
44 minTotal Time
- 1.5 pounds Pork Tenderloin
- 2 Pears (2 cups once diced)
- 2 Medium Shallots (1 cup once sliced)
- 1 tablespoon Salted Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 1/2 cups White Wine
- 1/2 cup Crumbled blue cheese
- 3 sprigs of Rosemary
- 2 1/2 feet of Butcher’s Twine
- 1 tablespoon Olive Oil
- 1 1/2 cups Chicken Broth
- Heat oven to 425 degrees. Dice pears into small 1/4 inch squares. Thinly slice the shallot.
- Melt butter in a Dutch oven or an oven-safe pan over medium heat. Add the shallots and 1/4 teaspoon Salt and 1/8 teaspoon black pepper. Sauté for 2 minutes, stirring frequently. Add the pear and 2 cups of the white wine. Let steadily simmer until the liquid has absorbed and the pears are translucent for about 14 minutes.
- While the pears simmer, slice the pork tenderloin horizontally down the center. Slice almost all the way through the tenderloin, and then lay it flat. Pound the pork with a kitchen mallet flattening it as much as possible.
- Once the pears and shallots are done simmering, generously pile the mixture into the center of the tenderloin.
- Pile the crumbled blue cheese on top of the shallots and poached pears. Cut the butcher’s twine into 6-inch pieces. Then, press the shallots, pears, and blue cheese down and pull the tenderloin together, top with the rosemary, and tie with the butcher’s twine. The easiest technique is to slide the butcher’s twine underneath the pork and then pull the pork together and tie it closed. Cut the excess twine after tying it. Top the pork with the remaining salt and pepper.
- Heat olive oil in the same Dutch oven or pan (no need to wash it) over medium high heat. Once the pan is hot, add the pork tenderloin and sear for 2-3 minutes until it has browned. Rotate the tenderloin in the pan 2-3 times letting all sides brown. Pour chicken broth into the pan to prevent any of the drippings from burning.
- Once the pork has browned, pour 1 cup of chicken broth and 1/2 cup of white wine around the pork. Then place a lid on the pot, and put the tenderloin in the oven to bake. Let the tenderloin bake for 12-14 minutes, or until it reaches 145 degrees on a meat thermometer.
- Remove the tenderloin from the pot and place it on a cutting board to rest. The tenderloin needs to rest for 5 minutes before slicing it. This keeps the juices in the meat making it tender.
- Place the pot with the juices on the stove. Simmer over medium heat, scraping up the browned bits with a wooden spoon. Let reduce and thicken for 5 minutes creating a sauce.
- Slice the tenderloin, removing the butcher’s twine and rosemary as you go. Serve with the sauce poured over the meat.
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