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

Pear 'n' Prosciutto Pork Loin Recipe

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

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

Nutritional 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.

Directions

  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

Nutritional 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.

Light-Bodied White Wine

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

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