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Pear-Stuffed Pork Loin

 Pear-Stuffed Pork Loin
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.
12 ServingsPrep: 30 min. Bake: 1-1/4 hours + standing


  • 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


  • 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

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Pear-Stuffed Pork Loin (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 246 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 100 mg sodium, 20 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.