Cheese And Pear Pork

• 2 tablespoons olive oil, divided
• 4 shallots, thinly sliced
• 1 cup chopped firm Anjou pear
• 1/2 cup riesling or other white wine
• 1 tablespoon chopped fresh thyme
• Dash of ground red pepper
• 1/2 cup chopped walnuts, toasted
• 1/2 cup crumbled blue cheese
• 1/3 cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley
• 2 (12-ounce) pork tenderloins
• 1/2 teaspoon kosher salt
• 1 1/4 cups fat-free, lower-sodium chicken broth

1. Preheat oven to 425u0b0.
2. Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
4. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; saute 5 minutes, browning all sides. Bake at 425u0b0 for 12 minutes or until a thermometer registers 145u0b0. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
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olive oil, shallots, firm anjou, white wine, thyme, ground red pepper, walnuts, blue cheese, fresh breadcrumbs, parsley, pork tenderloins, kosher salt, chicken broth

Taken from www.myrecipes.com/recipe/cheese-pear-pork (may not work)