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                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1 cup chopped firm anjou pear
                                                                  • Yes No 1/2 cup riesling
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 1/3 cup fresh bread crumbs
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 12 oz pork tenderloin
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Preheat oven to 425°.
                                                                  • Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
                                                                  • Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6(serving size: 3 ounces pork and 1 tablespoon sauce)
                                                                  • Total Time: 1 hour 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil

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