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Pear 'n' Prosciutto Pork Loin

 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


  • 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


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