Pork tenderloin stuffed with pear, goat cheese and pecans
Ingredients
Pork tenderloin:
- 150 g (1 log) fresh goat cheese
- 1 pear, peeled and diced
- 60 ml (1/4 cup) chopped pecans (or nuts of your choice)
- 3 sprigs fresh thyme, leaves removed
- 1 pork tenderloin
- Butcher's twine
- 15 ml (1 tbsp.) flour
- 30 ml (1 tbsp.) butter
- Salt and freshly ground pepper
Sauce:
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) flour
- 284 ml (1 can) chicken broth concentrate
- 284 ml (1 can) beef broth concentrate
Preparation
Pork tenderloin:
- Preheat oven to 180°C (350°F).
- In a large bowl, combine fresh goat cheese, diced pears, chopped pecans and thyme.
- Season generously with pepper.
- Set aside.
- On a cutting board, cut the pork tenderloin lengthwise without cutting through the flesh completely.
- Open the tenderloin like a book.
- Spread the goat cheese mixture along its length.
- Close.
- Tie.
- Flour the tenderloin.
- In an ovenproof skillet, melt the butter.
- Sear pork in butter for 2 minutes on each side.
- Season with salt and pepper.
- Be careful not to loosen the stuffing.
- Cook in oven for 20 minutes.
- When the pork is done, remove twine.
- Slice.
Sauce:
- In a saucepan, melt butter.
- Add flour.
- Whisk for a few minutes.
- Pour in the broths.
- Continue to stir until the sauce becomes smooth.
- Season generously with pepper.
- Serve with pork.

