Pear-Stuffed Pork Loin Recipe
Pear-Stuffed Pork Loin Recipe photo by Taste of Home
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Pear-Stuffed Pork Loin Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES: 12 servings


  • 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

Nutritional Facts

4 ounce-weight: 246 calories, 8g fat (2g saturated fat), 56mg cholesterol, 100mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 24g protein .


  1. 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.
  2. 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.
  3. 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.
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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lilitaly31 93528
Reviewed Nov. 19, 2010

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

anporter13 160775
Reviewed Nov. 16, 2010

"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!"

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