Pear-Stuffed Pork Loin
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
YIELD: 12 servings.
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.
Ingredients
-
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
Directions
-
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 thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Nutrition Facts
4 ounce-weight: 246 calories, 8g fat (2g saturated fat), 56mg cholesterol, 100mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 24g protein.
© 2024 RDA Enthusiast Brands, LLC