Pork tenderloin stuffed with pears, nuts, and carrots with an orange marmalade glaze.

Pork Tenderloin with Nutty Pear Stuffing

1/2 cup chopped pear
1/4 cup chopped toasted hazelnuts or almonds
1/4 cup finely shredded carrot
1/4 cup soft bread crumbs
2 tablespoons chopped onion
1 teaspoon fresh grated ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 ( 3/4-pound) pork tenderloin
Vegetable oil
2 tablespoons orange marmalade

For stuffing, combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and pepper; set aside. Butterfly the tenderloin by making a lengthwise slit down the center to within 1/2 inch of underside. Open flat; pound with a meat mallot to about 1/4-inch thickness. Spread stuffing over butterflied tenderloin; roll up from a long side. Tuck in ends and secure with 100 percent cotton kitchen string or wooden toothpicks.
Place on a rack in a shallow roasting pan. Brush lightly with oil. Insert meat thermometer into center of pork roll. Roast, uncovered in a 425°F (220°C) oven for 30 to 40 minutes or until thermometer registers 155°F (approximately 65°C). Brush marmalade over top. Roast about 5 minutes more or until temperature reaches 160°F (70°C). Let stand 5 minutes before slicing.

Makes 4 servings.

Nutritional facts per serving: calories: 225, total fat: 10g, saturated fat: 2g, cholesterol: 60mg, sodium: 196mg, carbohydrate: 14g, fiber: 2g, protein: 20g

Dietary Exchanges: 1 fruit, 3 lean meat.