Pear-Stuffed Pork Loin Recipe
- 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
- 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.
4 ounce-weight: 246 calories, 8g fat (2g saturated fat), 56mg cholesterol, 100mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 24g protein
Reviews for Pear-Stuffed Pork Loin
"This is the best pork loin recipe that I have ever tried, hands down!"
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.