Pork Tenderloin With Nutty Pear Stuffing

• 1/2 cup bosc pear, chopped
• 1/4 cup hazelnuts, toasted and chopped
• 1/4 cup carrot, finely shredded
• 1/4 cup soft breadcrumbs
• 2 tablespoons onions, choppped
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb pork tenderloin
• 2 tablespoons orange marmalade

1. Stuffing: combine pear, nuts, carrot, crumbs, onion, ginger, salt & pepper.
2. Set aside.
3. Butterfly the tenderloin by making a lengthwise slit down the center to within 1/2" of underside.
4. Open flat; pound with a meat mallet or rolling pin to about 1/4" thickness.
5. Spread stuffing over pork & roll up from a long side.
6. Tuck in ends & secure with string or toothpicks.
7. Place on oiled rack in shallow roasting pan.
8. Brush lightly with oil.
9. Insert meat thermometer into center of pork.
10. Roast, uncovered for about 30 minute or until thermometer reaches 145u0b0F.
11. Brush marmalade over top.
12. Roast about 5 minute more until temperature reaches 150u0b0F.
13. Let stand 5 minute before slicing.

bosc pear, hazelnuts, carrot, breadcrumbs, onions, fresh ginger, salt, pepper, pork tenderloin, orange marmalade

Taken from www.food.com/recipe/pork-tenderloin-with-nutty-pear-stuffing-413995 (may not work)