Ingredients:
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Directions:
In a saucepan bring pears, wine, sugar, lemon zest and bay leaf to boil. Reduce heat and simmer, partly covered, until pears are just tender, about 20 minutes. Lift pears from wine sauce with a slotted spoon and let cool slightly.
Preheat oven to 400 degrees.
Slice each tenderloin lengthwise without cutting all the way through. Make 2 more lengthwise cuts at right angles to the first one, again without cutting all the way through and open out the 4 panels of meat. Place each tenderloin between 2 sheets of plastic wrap and pound flat, making a rectangle approximately 8 by 11 inches.
Cover each flattened tenderloin with a layer of prosciutto, using three slices per piece. Place 4 pear quarters, arranged thick end to thin end, in the center of each tenderloin. Starting from the long side, tightly roll each one up like a jelly roll, tucking in the sides as you go. Top rolls with remaining slices of prosciutto and tie securely with kitchen string at 1-inch intervals. Rub meat all over with a little olive oil. Transfer to an ovenproof skillet and add .5 cup of pear-poaching liquid. Roast until just tender, 25 minutes. Place meat on a warmed platter and tent loosely with foil. Let rest for 10 minutes.
Place skillet over medium-high heat and add chicken stock. Boil until reduced by half, 5 minutes. Season to taste with salt and pepper. Stir in cornstarch mixture. Let sauce bubble until it thickens and clears, about 30 seconds.
Remove string from meat and slice on the diagonal. Spoon sauce on top. |
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