Best 6 Pear Stuffed Tenderloin Recipes

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Pear-stuffed tenderloin is an elegant and flavorful dish that is perfect for a special occasion. The tenderloin is stuffed with a sweet and savory pear filling, then wrapped in bacon and roasted to perfection. The result is a juicy, succulent pork roast that is sure to impress your guests.

This recipe is also incredibly versatile. You can use different types of pears, such as Bosc, Bartlett, or Anjou. You can also add other ingredients to the stuffing, such as nuts, cheese, or dried fruit. And if you don't have bacon, you can wrap the tenderloin in prosciutto or ham.

No matter how you choose to make it, pear-stuffed tenderloin is sure to be a hit. It's a delicious and easy-to-make dish that is perfect for any occasion.

In addition to the classic pear-stuffed tenderloin recipe, this article also includes recipes for:

* **Pear-stuffed pork chops:** A quick and easy weeknight meal that is perfect for busy families.
* **Pear and pork tenderloin kabobs:** A fun and festive way to serve pear-stuffed tenderloin at your next party.
* **Pear-stuffed pork loin roast:** A larger version of the classic pear-stuffed tenderloin that is perfect for feeding a crowd.

Whether you're looking for a special occasion dish or a simple weeknight meal, you're sure to find a pear-stuffed tenderloin recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE & PEAR STUFFED TENDERLOIN



Goat Cheese & Pear Stuffed Tenderloin image

Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese. -Cindie Haras, Boca Raton, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings (3/4 cup sauce).

Number Of Ingredients 17

2 medium pears, peeled and sliced
1 tablespoon butter
1 beef tenderloin roast (2-1/2 pounds)
1 cup fresh arugula or baby spinach
1/2 cup crumbled goat cheese
1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
4 shallots, finely chopped
2 teaspoons butter
1/2 cup sherry
1/2 cup reduced-sodium beef broth
2 tablespoons minced fresh tarragon
2 teaspoons cornstarch
2 teaspoons cold water

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.

Nutrition Facts : Calories 392 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein.

HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

PEAR-STUFFED PORK LOIN



Pear-Stuffed Pork Loin image

From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 16

1 boneless whole pork loin roast (3 to 4 pounds)
1/2 cup chopped peeled ripe pears
1/2 cup chopped dried pears
1/2 cup chopped walnuts
1/4 cup minced fresh cilantro
3 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
GLAZE:
1 cup finely chopped peeled ripe pears
1/2 cup finely chopped onion
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 jalapeno pepper, seeded and finely chopped
1/8 teaspoon cayenne pepper

Steps:

  • Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast 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 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.

STUFFED TENDERLOIN



Stuffed Tenderloin image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Head roast of tenderloin, approximately 1 to 1 1/2 pounds
Kosher salt
Freshly ground black pepper
Olive oil
3 ounces blue cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
  • Salt and pepper the meat on all sides.
  • Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
  • After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

BACON-WRAPPED TURKEY BREAST STUFFED WITH PEAR HASH



Bacon-Wrapped Turkey Breast Stuffed with Pear Hash image

Provided by Sunny Anderson

Categories     main-dish

Time 13h30m

Yield 8 to 10 servings

Number Of Ingredients 21

6 cups water
1/2 cup kosher salt
1/2 cup sugar
5 sprigs fresh thyme
1 sprig fresh sage
1/2 teaspoon red chili flakes
2 (2-pound) boneless turkey breasts
2 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red chili flakes
Kosher salt
1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
2 tablespoons finely chopped walnuts
1 cup bread crumbs
1/2 cup chicken stock
Freshly ground black pepper
6 strips thick cut bacon
1 teaspoon paprika
2 tablespoons vegetable oil

Steps:

  • Begin by making the brine:
  • In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
  • To make the turkey:
  • Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
  • Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

Tips:

  • Choose ripe but firm pears: They should be slightly soft when pressed but not mushy.
  • Use a sharp knife to core the pears: This will help prevent them from breaking.
  • Stuff the pears tightly with the sausage mixture: This will help keep them from falling apart during cooking.
  • Wrap the tenderloin in bacon: This will help keep it moist and flavorful.
  • Cook the tenderloin over medium heat: This will help prevent it from overcooking and drying out.
  • Use a meat thermometer to ensure the tenderloin is cooked to your desired doneness: The internal temperature should reach 145°F for medium-rare or 160°F for medium.
  • Let the tenderloin rest for a few minutes before slicing: This will help the juices redistribute throughout the meat.
  • Serve the tenderloin with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all great options.

Conclusion:

This pear-stuffed tenderloin recipe is a delicious and impressive dish that is perfect for a special occasion. The pears add a subtle sweetness and moisture to the tenderloin, while the bacon adds a smoky flavor. This dish is sure to be a hit with your family and friends.

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