Goats Cheese And Pear Stuffed Pork Tenderloin Recipes

Steps:

• In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

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.