Pear-Stuffed Pork Loin 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pear-Stuffed Pork Loin cont. 2 tablespoons chili sauce 1 jalapeno pepper, seeded and finely chopped 1/8 teaspoon cayenne pepper 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Pear-Stuffed Pork Loin 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. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008