Tuesday, November 17, 2015

Pear-stuffed Pork Loin

1 4lb boneless pork loin
1 pear, peeled, cored, and chopped
1 cup mushrooms
1/4 c. dried cranberries
1/2 onion, chopped
2 cloves minced garlic
1/2 tsp thyme
1 tsp chopped fresh parsley

1. Preheat oven to 325. Cut pork loin lengthwise through middle, leaving 2 " connected all the way down the length. Open like a book, then cut each side horizontally almost all the way through so you can unfold the pork almost flat. Set aside.
2. Stir pear, mushrooms, cranberries, onion, garlic, thyme, and parsley in a med bowl until combined. Spread this mixture evenly over pork and roll the pork up tightly.
3. Tie the pork roll with kitchen twine at 2" intervals to hold together. Place the tied loin on a baking tray and roast until cooked through, about 1 hour.

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