PEAR & MAPLE PORK ROULADE

Prepare the filling: In a large skillet over medium heat, sauté the chopped onion in 2 tbsp butter until tender, about 5 minutes. Add the mushrooms and cook until caramelized, an additional 5 minutes. Lastly, add the chopped pears and continue to cook for about 2-3 minutes. Add the stuffing and chicken broth until all combined. Set aside.

Prepare the pork: Butterfly the pork tenderloins by slicing lengthwise through the center, stopping about ½ inch before cutting all the way through. Open it like a book. Cover the butterflied tenderloin with plastic wrap or parchment paper. Gently pound it with a meat mallet or rolling pin until it’s about ½ inch thick and uniform throughout.

Assemble: Season both sides of the butterflied pork with S&P. Spread your stuffing evenly over the surface, leaving a ½-inch border all around so it doesn’t squeeze out when rolled. Roll or enclose both sides to form a cylinder, securing with butchers’ twine or toothpicks.

Sear in a large skillet over medium-high heat for about 2 minutes on each side. Coat in the maple glaze. Roast at 400F for about 20 minutes, or until the internal temperature reaches 145F. Slice & enjoy!