Needs

Preparation

1. Heat oven to 425F
2. Dice pears into small 1/4 inch squares, about 2 cups.
3. Slice shallots, about 1 cup.

Directions

1. Heat oven to 425 degrees. Dice pears into small ¼ inch squares. Thinly slice the shallot. 
2. Melt butter in a Dutch oven or an oven-safe pan over medium heat. Add the shallots and ¼ tsp salt and 1/8 tsp black pepper. Sauté for 2 minutes, stirring frequently. Add the pear and the white wine. Let steadily simmer until the liquid has absorbed and the pear are translucent for about 12 minutes.
3. 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.
4. Once the pears and shallot are done simmering, generously pile the mixture into the center of the tenderloin. 
5. Pile the crumble blue cheese on top of the shallot and poached pears. Cut the butcher’s twine into 6-inch pieces. Then, press the shallot, 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.
6. Heat olive oil in the same Dutch oven or pan over medium high heat. Once the pan is hot, add the pork tenderloin and sear for 2-3 minutes until browned. Rotate the tenderloin in the pan 2-3 times letting all sides brown.
7. Place a lid on the pot and put the tenderloin in the oven to bake. Let the tenderloin bake for 12 minutes, or until it reaches 145 degrees with a meat thermometer.
8. 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. 
9. Pour the chicken broth into the pot used to cook the tenderloin. Simmer over medium heat, scrapping up the brown bits with a wooden spoon. Let reduce and thicken for 5 minutes creating a sauce. 
10. Slice the tenderloin, removing the butcher’s twine as you go. Serve with the sauce poured over the meat. 

Nutrition Facts per Serving