Walnut and Blue Cheese Stuffed Pork Tenderloin with Roasted Pears and Arugula Salad
A savory and elegant dish featuring tender pork tenderloin stuffed with a rich walnut and blue cheese mixture, served with roasted pears and a fresh arugula salad.
crumbled
chopped
sliced
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Butterfly the pork tenderloin by cutting it lengthwise, being careful not to cut all the way through. Open the tenderloin like a book.
In a bowl, combine the blue cheese, walnuts, and a pinch of black pepper. Spread the mixture evenly over the opened tenderloin.
Roll the tenderloin back up, securing it with kitchen twine or toothpicks.
Heat 1 tablespoon of olive oil in an oven-proof skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit). Remove from the oven and let rest for 10 minutes before slicing.
While the pork is roasting, place pear slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 15-20 minutes, until tender and caramelized.
In a large bowl, toss the arugula with the remaining olive oil and lemon juice. Season with salt and pepper to taste.
Serve the sliced pork tenderloin with roasted pears alongside the arugula salad.
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