Pear-Stuffed Pork Loin
Total TimePrep: 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
- 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 thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts4 ounce-weight: 246 calories, 8g fat (2g saturated fat), 56mg cholesterol, 100mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 24g protein.
Nov 19, 2010
This is the best pork loin recipe that I have ever tried, hands down!
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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