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.
- 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
- 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
- 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 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.
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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