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Pork Tenderloin Stuffed with Gorgonzola, Pecans and Pears

  • Yield: 4 servings 1x


  • 1 medium pork tenderloin
  • 2 oz Gorgonzola cheese
  • 2 large ripe pear (peeled, diced)
  • 1/2 cup pecans (roughly chopped)
  • 1/2-1 medium jalapeño (seeds removed, small dice)
  • 2 tbs maple cranberry rub (From Red Stick Spice Shop)
  • to taste salt & pepper
  • 2 tsp maple syrup
  • 2 tsp ghee or butter
  • 1 tsp balsamic vinegar


  1. Slice tenderloin open lengthwise and again into sides to open tenderloin into flat surface.
  2. Preheat oven to 350 degrees.
  3. Mix all ingredients except tenderloin in bowl until well combined.
  4. Fill tenderloin with gorgonzola mixture.
  5. Fold tenderloin over the filling and tie with string.
  6. Place in roasting pan and bake for 35-40 minutes.
  7. Allow to rest for 5 minutes before cutting.


Source:  Sherry Scott and Terra Friesen


  • Calories: 266
  • Fat: 16.6 g
  • Carbohydrates: 7.65 g
  • Protein: 22.28 g
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