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Manchego and Pear Pork Tenderloin Recipe

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Servings 6


  • 1 pork tenderloin roast
  • 4 ounces manchego cheese (grated)
  • 1 Harry & David Royal Riviera Pear (cored and thinly sliced)
  • 1 cup fresh baby spinach
  • 8 ounces Harry & David Country Cranberry Relish
  • Kosher salt and fresh ground pepper


  • Preheat oven to 425 degrees.
  • Lay the pork tenderloin on a flat work surface and carefully butterfly by cutting lengthwise along the side but not all the way through the tenderloin. Open the tenderloin like a book and cover with a layer of plastic wrap. Using a mallet or heavy skillet, pound the tenderloin until approximately 1/2 inch thick.
  • Season the tenderloin with salt and pepper. Sprinkle the cheese evenly over the roast and then layer the pears on top of the cheese. Top the cheese with the spinach.
  • Roll the tenderloin up lengthwise and then tie with kitchen twine. Transfer to a baking sheet lined with foil. Pour the Country Cranberry Relish over the pork to coat and transfer to the oven.
  • Roast the tenderloin for 30-35 minutes or until cooked through (Internal temperature should be between 145 degrees and 160 degrees.)
  • Remove the tenderloin from the oven and allow to rest for 10-15 minutes covered with foil.
  • Slice the tenderloin into 1 inch pieces and serve immediately.
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