Stuffed Pork Tenderloin Medallions

1. Preheat oven to 400F.
   
2. In a small saucepan melt 3Tbsp butter over medium heat. Constantly stir until it starts to foam. Keep stirring until the butter starts to brown and smells toasty and nutty. Be careful not to burn it. Remove from heat and set aside (reserve 1TB for drizzle after pork is plated).
3. Cook bacon until crispy and reserve the leftover drippings in a small heat safe dish.
4. In the same pan sauté the onion, garlic and fresh sage for a few minutes until fragrant and lightly browned (the pan should still have some oil in it from the bacon, but if not add a tsp or two of oil). Mix constantly to avoid burning the garlic.
5. Transfer to a bowl and add breadcrumbs, parmesan, pear, 2 Tbsp browned butter, 1 Tbsp bacon grease (leftover from cooking the bacon), salt, and pepper. Mix well and set aside.
6. Slice the pork tenderloin horizontally down the center. Slice almost all the way through the tenderloin, and then lay it flat. 
7. Stuff pork tenderloin with approx. half or 3/4ths of the stuffing mixture. There will be some stuffing leftover to add over top or served on the side. 
8. Season both sides of the tenderloin lightly with salt and pepper and tie with food safe twine a few times around the tenderloin to hold the stuffing in place. The twine should be spaced about 1.5 inches or so apart. 
9. Add 1-2 Tbsp of oil to a large oven-safe skillet and sear each side for about 2 minutes. Then, add the entire skillet to the pre-heated oven. Depending on how thick your tenderloin is it can take 12-20mins to completely cook. Check frequently on a digital meat thermometer until it reaches 145F. Please be sure you thermometer is inserted into the meat and not the stuffing. 
10. Slice the pork tenderloin crosswise 1/2- 1 inch thick and arrange on plates. Spoon the remaining 1-Tbsp browned butter over the meat and veggies and serve.

Side Dish Suggestions - Buttery turnips, cauliflower, mashed potatoes, macaroni and cheese, dinner rolls or your favorite veggies. 

Notes/Tips

• Lay out pork and allow to become room temperature before stuffing. 
• Stuffing can be made the night before and refrigerated.
• Small sage leaves can be added to the butter while browning. This will make them crispy and perfect for garnishing. 
• Pork tenderloin can also be cooked without stuffing it. Stuffing can be served over top or on the side. Cook until internal digital meat thermometer reads 145F.
• Melted butter can substitute bacon drippings.