YIELD: Makes 6 servings
dry white wine
1 lb. pork tenderloins
Italian seasoned bread crumbs
Peel pear and slice into six wedges; remove core. In medium saucepan, bring water, wine and 3 T honey to a boil; reduce to simmer and add pears. Cover and cook 15 minutes or until pears are soft.
Using a slotted spoon, transfer pears to a cutting board. Let cool; cut into medium dice.
Preheat oven to 350°. Slice a pork tenderloin lengthwise three-fourths of the way through. Open like a book; cover with plastic wrap and flatten with a mallet to 1/2-in. thickness. Remove plastic and sprinkle pork with pepper.
Place five 10-in. pieces of kitchen twine side-by-side on a foil-lined baking sheet. Place prosciutto, slightly overlapping slices crosswise, on top of twine. Place pork on top and spread with half of the pears, Gorgonzola, walnuts and bread crumbs. Roll pork into a cylinder, tying to seal the filling inside. Repeat with remaining tenderloin.
Roast pork 15 minutes. Spread with remaining honey and continue to roast until a thermometer registers 140°-145°, 15-20 minutes longer. Remove from oven and transfer to a cutting board; let stand 10-15 minutes.
To serve, cut into 1/2-in. slices.