Warm oil on medium heat. Sauté shallots for 6 minutes.
Add wine, pear, thyme and pepper. Sauté two minutes more.
Remove from heat. let cool. Add walnuts, blue cheese, parsley and bread crumbs.
Spread inside of butterflied and flattened tenderloins. Roll and secure with toothpicks.
Grill until an internal temperature of 145 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 101 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 8.4mg||3 %|
|Sodium 259.2mg||9 %|
|Potassium 242.9mg||6 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 16.4g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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