Ingredients:
Directions:
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Preheat oven to 400F.
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Butterfly pork tenderloin using the tip of a chefs knife to make a slit down the length of the pork, only cutting about halfway through. Use a meat mallet to flatten out the pork tenderloin to 1/2" in thickness.
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Rub both sides of pork with sugar shaker and sea salt.
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In a bowl mix together the Chevre, apples and pears. Spread out mixture evenly over pork and roll tightly. Place pork seam side down on a baking sheet. If needed secure pork with toothpicks or cooking twine.
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Drizzle with olive oil and cook until internal temperature reaches 145F, about 25 minutes. Make sure to take the temperature of the pork and not the filing.
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Let rest for 5 minutes before cutting into slices. Garnish with rosemary if desired and serve!
Recipe Note:
When preparing pork tenderloin, make sure to remove the patch of silver skin. This is tough connective tissue that will not break down during cooking. It will look like a roughly rectangular patch of silver on one end of the pork tenderloin. Simply use a sharp knife to carefully shave off the silver skin.
