By CENTRAL MARKET 20TH ANNIVERSARY COOKBOOKPlease log in to add this to your favorites.
- 4 to 6 ounces pancetta
- 2 to 4 tablespoons olive oil, divided
- 1 large, firm pear, diced
- 3 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme
- 1 pound pork tenderloin
- Salt and pepper to taste
- Fry the pancetta in a small amount of olive oil until it begins to brown. Add diced pear and brown sugar and continue cooking until pears and sugar become thick and syrupy. Remove from heat and stir in Dijon mustard and thyme. Transfer to a dish to cool.
- Trim tenderloin of excess fat and silver skin. Butterfly the tenderloin by slicing down one side and cutting through the meat to within ½ inch of the other . Open tenderloin to look like a book and flatten with a meat tenderizer pounder. Season with salt and pepper.
- Strain the pear filling and, using a slotted spoon, spread it over the meat, leaving a ½-inch border along one side. Fold about 1 inch of the tapered end in over the filling, then roll toward the side with the uncovered border. Roll firmly, but not so tightly that the filling is squeezed out. Tie the tenderloin with kitchen twine to secure it.
- Heat about 2 tablespoons of the olive oil in a skillet. Sear the tenderloin on all sides and transfer to a baking pan. Roast in a 400-degree oven until internal temperature reaches 140 to 145 degrees, approximately 15 to 20 minutes. Remove from oven and let rest 10 minutes.
Let your mood — and the season — dictate the filling for this tenderloin. Most any combination of apples, cherries, pineapple, or any fruit you like will work.
Courses Dinner, Main Course