Winter—what a wonderful reason to cook comfort food!
1 pork tenderloin (about 21 oz)
2 small shallots
2 cloves garlic
2 small pears
21⁄2 oz blue cheese
a few twigs of rosemary
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt
a few turns of black pepper from the mill
- Bring the tenderloin to room temperature about half an hour before cooking.
- Preheat the oven into 380°F.
- Peel and chop the shallots and garlic.
- Peel the pears and cube them.
- Sauté the shallots and garlic in a pan in a drop of oil for a few minutes.
- Combine with the pear cubes and season with salt and pepper.
- Cut the tenderloin lengthwise through the center but do not cut all the way through.
- Season with salt and pepper.
- Stuff with the pear mixture.
- Slice the cheese. Place the cheese on top of the stuffing along with the rosemary.
- Tie the tenderloin loosely.
- Brown the pork in a butter and oil mixture in a pan.
- Turn the tenderloin during searing and try to keep the cheese from touching the pan.
- Season the surface of the meat with salt and pepper.
- Insert a thermometer into the thickest part of the meat, avoiding the stuffing.
- Bake until the thermometer reads 150°F.
- Wrap the meat in tin foil and let rest for 15 minutes before cutting.
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