Prosciutto-Wrapped Pork Tenderloin With Honey Poached Pears & Gorgonzola

• 1 firm pear
• 1/2 cup water
• 1/4 cup dry white wine
• 4 tablespoons honey, divided
• 2 1-pound pork tenderloins
• 6 ounces crumbled Gorgonzola
• 1/4 cup chopped walnuts
• 1/4 cup Italian seasoned bread crumbs
• 6 ounces sliced prosciutto

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. Using a slotted spoon, transfer pear to a cutting board. Let cool; cut into medium dice.
3. Preheat oven to 350u0b0. 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. Place five 10-in. pieces of kitchen twine side by side on a foil-lined
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. Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140u0b0-145u0b0, 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.

pear, water, white wine, honey, pork, gorgonzola, walnuts, italian seasoned bread crumbs

Taken from www.tasteofhome.com/recipes/prosciutto-wrapped-pork-tenderloin-with-honey-poached-pears-gorgonzola/ (may not work)