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 User ID: 5616511 93528
Reviewed Nov. 19, 2010

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

anporter13 User ID: 5606838 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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