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Pear-Stuffed Pork Loin Recipe

Pear-Stuffed Pork Loin Recipe photo by Taste of Home

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From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.

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Pear-Stuffed Pork Loin Recipe

Prep: 30 min. Bake: 1-1/4 hours + standing

Yield: 12 Servings

30 75 105

Ingredients

1 boneless whole pork loin roast (3 to 4 pounds)
1/2 cup chopped peeled ripe pears
1/2 cup chopped dried pears
1/2 cup chopped walnuts
1/4 cup minced fresh cilantro
3 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
GLAZE:
1 cup finely chopped peeled ripe pears
1/2 cup finely chopped onion
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 jalapeno pepper, seeded and finely chopped
1/8 teaspoon cayenne pepper

Directions

Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap.
In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil.
Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (4 ounces) equals 246 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 100 mg sodium, 20 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Pear-Stuffed Pork Loin in Country Woman September/October 2006, p43

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pear-Stuffed Pork Loin

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Reviewed on Nov. 19, 2010 by lilitaly31

This is the best pork loin recipe that I have ever tried, hands down!

Reviewed on Nov. 16, 2010 by anporter13

Smelled wonderful while cooking. The pears and cilantro make it very fresh tasting. The jalapeno, red pepper flakes, and cayenne pepper give it a nice little kick too! Great reviews from my family!