Pear 'n' Prosciutto Pork Loin Recipe
Pear 'n' Prosciutto Pork Loin Recipe photo by Taste of Home
Next Recipe

Pear 'n' Prosciutto Pork Loin Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours + standing
MAKES: 12 servings


  • 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

Nutritional Facts

4 ounce-weight: 402 calories, 10g fat (5g saturated fat), 75mg cholesterol, 404mg sodium, 43g carbohydrate (38g sugars, 1g fiber), 25g protein.


  1. 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.
  2. 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.
  3. 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 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.
  4. 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.
  5. 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.
Originally published as Pear 'n' Prosciutto Pork Loin in Country Woman July/August 2006, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pear 'n' Prosciutto Pork Loin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image