3 lb Pork Tenderloin
1.5 lb Bosc Pears
1 Cups Diced Spanish Onion
1 T Garlic
1/4 lb Diced Pancetta
1/2 lb Butter
2 Cups Fresh Bread Crumbs
1 btl Chardonnay Wine
1. Pre heat your oven to 350º and wash all produce.
2. Peel your pears. Add 1 bottle of chardonnay wine and the same amount of water to a medium sized pot and bring it to a boil. Lower your temperature to a simmer and let the pears cook until tender.
3. While your pears are cooking, start your stuffing, by dicing your onion and pancetta bacon.
4. In a large skillet add butter, onion and pancetta. Sauté until bacon is crisp and onions are caramelized. Add the minced garlic at the end.
5. When your pears are done poaching let them cool and dice your pears, do not discard the poaching liquid that will be added to your sauce. Keep reducing down the poaching liquid until it’s about one cup.
6. In a large bowl mix your onions, pancetta, poached pears and bread crumbs.
7. Cool your stuffing all the way down. While your stuffing is cooling, clean all the silver skin and excess fat off your pork tenderloin. Then butterfly your pork down the middle long ways, don’t cut the pork all the way through. Then spread the pork loin open. Repeat the slicing process on the thick side of the pork tenderloin open the pork loin up more. Then take a kitchen mallet and pound out the pork loin until flat. Be careful not to tear the meat.
8. After this is done start stuffing your pork with 3/4 cup of stuffing. Spread the stuffing out on the pork loin tuck in the side and roll the pork loin up tight like a burrito.
9. Place the stuffed pork tenderloin in a greased baking pan seam side down. Coat the top with olive oil and salt and pepper. Roast in the oven for about 25 to 30 minutes.
10. Let your pork rest for at least 5 minutes. While your pork is resting, finish your sauce add 4 tablespoons of butter and whip in your sauce.
11. After your pork tenderloin has rested, slice it down and serve it with your favorite side.

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