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Pear and Cranberry Stuffed Pork Roast

This is what I made for my Christmas dinner with roasted red potatoes and a salad.

Delicious!

Pear and Cranberry Stuffed Pork Roast

Butterfly the roast, and place it between plastic wrap. With a meat pounder or mallet, flatten the roast evenly to ½” thick. Spray a roasting pan with nonstick spray. Place roast in pan. Cut 6-8 long pieces of string.

1 teaspoon olive oil
1/4 cup sliced onion
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups chopped peeled pear (about 2)
1/2 cup dried cranberries
1/4 cup apple juice
1 (2-pound) boneless pork loin roast, trimmed and butterflied
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Heat a large nonstick skillet over medium heat. Coat pan with olive oil.
  2. Add onion, thyme, sage, and garlic. Sauté for 10-15 minutes or until onion is tender.
  3. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated.
  4. Add the pear; cook for 10 minutes or until pear is softened, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed.
  5. Remove from heat; cool to room temperature.

Preheat oven to 350 degrees.

Sprinkle both sides of roast with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast in a roasting pan coated with cooking spray.

Bake at 350 degrees for 30 minutes, or until a thermometer registers 160 degrees (slightly pink in the middle). Let stand for 10 minutes before slicing into 1-inch-thick slices.

Yield: 10 servings (serving size: 1 slice)

NUTRITION PER SERVING

CALORIES 171(34% from fat); FAT 6.4g (sat 2.3g,mono 2.7g,poly 0.5g); PROTEIN 19.2g; CHOLESTEROL 54mg; CALCIUM 25mg; SODIUM 301mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 8.9g

By LiterateHiker8
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9 comments

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1

OMG that looks amazing.

1

Beautiful. Just beautiful.

1

Looking at the recipe this looks like a lot of work, the picture makes it look like it was worth it.

@dalefvictor

Pounding the roast makes it more tender.

Assemble the ingredients before cooking. Heat your pan.

While onion, garlic and herbs are cooking on a low temperature, you can peel and chop the pear.

I make this often because it's so delicious. It's fancy enough for company, too. Everybody loves it.

The only annoying part (for me) is cooling the pear/cranberry mixture before stuffing and tying the roast up.

In the winter, I stick the pan outside on the deck. It cools down in 5-10 minutes!

Kathleen

1

Looks very good

steve148 Level 7 Dec 26, 2018
1

Sounds and looks great! Thanks for the recipe. Had diner at my son's with the granddaughters. I usually don't care for stuffing but he made a Shitake mushroom and sausage stuffing that was soo good. Moist and lots of mushrooms.

@rogueflyer

You're welcome. Glad you like the recipe!

2

Yumm......

3

Looks good, I made traditional Moose tourtierre and French Canadian pea soup from a smoked ham bone. Had to make my favorites to help digest my first christmas dinner alone

3

Have some of this with it.

GuyKeith Level 8 Dec 25, 2018
3

I’ve had this or something similar. Delicious.

ADKSparky Level 7 Dec 25, 2018
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