Originally published as Pear-Stuffed Tenderloin in Taste of Home August/September 2000, p27
This succulent entree is a classic you'll be proud to serve your family. There's very little fuss to making this main dish, and the meat always turns out extremely tender. -Aloma Hawkins, Bixby, Missouri
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|Serving Size: 1 - (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 73.7mg||23 %|
|Sodium 376mg||13 %|
|Potassium 609.2mg||16 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 16g|
|Protein 25.4g||36 %|
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Calories per serving: 248
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