Prosciutto Wrapped Pork Tenderloin with Honey Poached Pears and Gorgonzola will steal the spotlight at your next holiday gathering.
‘Tis the season for pork tenderloin! I’m pretty sure I eat more of it in the month of December than I do the rest of the year combined. It’s easy and affordable, so it makes sense that it’s a standard pick for holiday get-togethers.
Unfortunately, it can also be pretty boring.
I decided to see if I could upgrade this holiday classic and create a recipe that’s truly worthy of the spotlight, and I’m pretty sure I succeeded. This recipe is anything but boring. In fact, it’s pretty fabulous!
I have a serious weakness for combining savory + sweet flavors, so this pork tenderloin is stuffed with honey-poached pears, creamy gorgonzola cheese, and crunchy walnuts, then wrapped in salty prosciutto and baked to perfection. The flavors were inspired by one of my favorite cheese board pairings – you can never go wrong with fruit, nuts, cheese, and honey!
The honey in this recipe plays a pretty important role – in addition to adding a touch of sweetness that balances out the sharp cheese and salty prosciutto, it also adds an extra layer of flavor and helps keep the pork nice and moist.
For more information about honey’s natural benefits check out the National Honey Board’s web site, honey.com. You can also connect with them on Facebook, Pinterest, Twitter, Instagram and YouTube.
For more recipes featuring honey, try: Salted Peanut + Honey Doughnuts // Honey-Ginger Latte // Honey Bourbon Pulled Chicken
Ingredients
- 1 firm pear
- ½ cup water
- ¼ cup dry white wine
- 4 tablespoons honey divided
- 1.5 pound pork tenderloin
- 6 ounces crumbled gorgonzola
- ¼ cup chopped walnuts
- ¼ cup Italian seasoned bread crumbs
- 3 ounces prosciutto
Instructions
- Heat oven to 350.
- Peel the pear and slice it into six wedges. Remove the core. In a medium saucepan, bring the water, wine, and 3 tablespoons of honey to a boil. Reduce to a simmer and add the pears. Cover and cook 15 minutes, or until the pears are soft. Use a slotted spoon to transfer the pears to a cutting board. Let cool, then cut into a medium dice.
- Butterfly the pork tenderloin by slicing it lengthwise 3/4 of the way through, then opening it like a book. Cover with plastic wrap and use a mallet to flatten the meat to 1/2-inch thickness.
- Remove the plastic wrap and cover the pork with an even layer of diced poached pears. Repeat with the gorgonzola, walnuts, and breadcrumbs.
- Roll the pork tenderloin into a cylinder, sealing the filling inside. Brush with the remaining tablespoon of honey and season with black pepper. Wrap the tenderloin with the prosciutto, slightly overlapping the slices crosswise. Use kitchen twin to tie the tenderloin together in 4 or 5 places to help it keep it's shape. Transfer to a baking sheet.
- Roast pork until a meat thermometer registers 140ºF, about 40 minutes. Remove from oven and transfer to a cutting board; let rest 10-15 minutes.
- To serve, cut pork tenderloin into 1/2-inch slices.
I created this recipe for my client, the National Honey Board. Thank you for supporting the products that keep me inspired in the kitchen.
I also LOVE sweet and savory together and this is truly stunning. I don’t want to wait for Christmas to enjoy this!
It’s so true that pork tenderloin can either be utterly boring or absolutely spectacular. You have definitely found a way to make it spectacular!
Anything wrapped in prosciutto is a good thing in my book ; )
That is truly sophisticated, and a restaurant-worthy meal!
So many delicious flavors in one piece of meat! What’s not to love?
That stuffing sounds like heaven! All those flavors are perfect together.
This sounds seriously delicious! I love savory/sweet too.
I love the combination of sweet and savory! I agree with the other ladies, this dish looks super elegant and definitely looks like something from a restaurant. Perfect!
What an elegant dinner. people are going to love that with the walnut included. I have to tell you I am loving the poached pear.
Okay, I have wrapped every meat in bacon, but the use of prosciutto gives meat a more gourmet appeal! This looks like something you would get at a fancy restaurant! Picture-perfect.