GOAT'S CHEESE AND PEAR STUFFED PORK TENDERLOIN
Yield 2 tenderloins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F Butterfly tenderloins by slicing lengthwise, leaving at least 1/2 inch intact. Pound slightly flat. Season inside with salt and pepper, spread 1/2 the cheese on one side of each tenderloin. Lay 1/2 pears on top of cheese, tie up with kitchen string. Season outside with salt and pepper. Melt oil and butter in large ovenproof skillet over medium heat. Sear tenderloins on all sides until well browned. Transfer to oven, cook 15-20 min. Remove meat from oven, transfer to plate, tent with foil, rest 5 min. Meanwhile, heat skillet over med. heat, whisk in vinegar, mustard, syrup, scraping up browned bits. Add cranberries, rosemary, bring to low boil. Cook until sauce is thick and syrupy and cranberries have burst. Season with salt and pepper. Slice meat, spoon sauce over.
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