Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Pear 'n' Prosciutto Pork Loin

This pork is magnificent served on a bed of mesclun with fresh goat cheese and roasted veggies. If prosciutto is unavailable, use thin deli ham in the stuffing.

12 ServingsPrep: 50 min. Bake: 1-1/2 hours + standing

Ingredients

1 bottle (750 milliliters) sweet white wine
2 cups water
2 cups sugar
2 tablespoons ground ginger
2 cinnamon sticks (3 inches)
3 whole cloves
4 medium Bosc pears, peeled and quartered
1 boneless whole pork loin roast (3 to 4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
8 thin slices prosciutto (about 4 ounces)
1/4 cup butter, cubed

Directions

In a large saucepan, combine the wine, water, sugar, ginger, cinnamon
sticks and cloves; bring to a boil. Reduce heat; simmer, uncovered,
for 10 minutes. Add pears; cover and simmer for 15-20 minutes or
until tender.
Using a slotted spoon, carefully remove pears and cool to room
temperature. Continue to simmer poaching liquid, uncovered, for
15-25 minutes or until reduced to 2 cups. Remove and discard
cinnamon sticks and cloves. Set liquid aside.
Cut a lengthwise slit down center of roast to within 1/2 in. of
bottom. Open roast so it lies flat; cover with plastic wrap. Flatten

2 of 2

Pear 'n' Prosciutto Pork Loin (continued)

Directions (continued)

to 3/4-in. thickness. Remove plastic; sprinkle meat with 1/2
teaspoon salt and 1/4 teaspoon pepper. Top with prosciutto and
pears. Roll up jelly-roll style, starting with a long side; tie
several times with kitchen string.
Place in a shallow roasting pan lined with heavy-duty foil. Bake,
uncovered, at 350° for 1-1/2 to 2 hours or until a meat
thermometer reads 160°. Cover and let stand 10-15 minutes before
slicing.
Add remaining salt and pepper to poaching liquid and bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Stir in butter until
melted. Serve with meat.
Yield: 12 servings.

Nutrition Facts: 1 serving (4 ounces) equals 402 calories, 10 g fat (5 g saturated fat), 75 mg cholesterol, 404 mg sodium, 43 g carbohydrate, 1 g fiber, 25 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.