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Pear ‘n’ Prosciutto Pork Loin

This pork is magnificent served on a bed of mesclun with fresh goat cheese and roasted veggies. If prosciutto is unavailable, use thin deli ham in the stuffing.
  • Total Time
    Prep: 50 min. Bake: 1-1/2 hours + standing
  • Makes
    12 servings


  • 1 bottle (750 milliliters) sweet white wine
  • 2 cups water
  • 2 cups sugar
  • 2 tablespoons ground ginger
  • 2 cinnamon sticks (3 inches)
  • 3 whole cloves
  • 4 medium Bosc pears, peeled and quartered
  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 8 thin slices prosciutto (about 4 ounces)
  • 1/4 cup butter, cubed


  • In a large saucepan, combine the wine, water, sugar, ginger, cinnamon sticks and cloves; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add pears; cover and simmer for 15-20 minutes or until tender.
  • Using a slotted spoon, carefully remove pears and cool to room temperature. Continue to simmer poaching liquid, uncovered, for 15-25 minutes or until reduced to 2 cups. Remove and discard cinnamon sticks and cloves. Set liquid aside.
  • Cut a lengthwise slit down center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with prosciutto and pears. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string.
  • Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°. Cover and let stand 10-15 minutes before slicing.
  • Add remaining salt and pepper to poaching liquid and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in butter until melted. Serve with meat.
Nutrition Facts
4 ounce-weight: 402 calories, 10g fat (5g saturated fat), 75mg cholesterol, 404mg sodium, 43g carbohydrate (38g sugars, 1g fiber), 25g protein.

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