Prosciutto-Wrapped Pork Tenderloin With Honey Poached Pears & Gorgonzola

1. 1

   Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 tablespoons honey to a boil; reduce to simmer and add pear. Cover and cook 15 minutes or until pear is soft.

2. 2

   Using a slotted spoon, transfer pear to a cutting board. Let cool; cut into medium dice.

3. 3

   Preheat oven to 350u00b0. Slice one tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper.

4. 4

   Place five 10-in. pieces of kitchen twine side by side on a foil-lined

5. 5

   . Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pear, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin and ingredients.

6. 6

   Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140u00b0-145u00b0, 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes. To serve, cut into 1/2-in. slices.

* Per serving · 4 servings · Values may vary.

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