Pear and Cranberry Stuffed Pork Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs. Ingredients:
cooking spray |
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) |
1/4 cup dried cranberries |
1/4 cup apple juice |
1 (2-pound) boneless pork loin roast, trimmed and butterflied |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature.
2. Preheat oven to 400°.
3. Unroll roast; sprinkle both sides 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 on the rack of a broiler pan or roasting pan coated with cooking spray.
4. Bake at 400° for 15 minutes. Reduce heat to 325° (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.
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