Mix things up at your holiday dinner with this delicious and surprisingly easy stuffed pork loin! It's packed with savory stuffing flavored with pears (YES PEARS) and walnuts, plus tangy and tart cranberry sauce. It's literally a full dinner all rolled into one! See what we did there?
Source: BigOven Editorial
1. Preheat the oven to 425°F. Arrange a rack in a roasting pan and set aside.
2. Heat butter and olive oil in a skillet set over medium-high heat. When the butter is melted, add the onion and celery. Saute until the vegetables are just beginning to soften, about 3 or 4 minutes.
3. Add the chopped pears and the broth to the skillet and cook until the pears begin to soften and the broth has mostly evaporated about 5 minutes.
4. Season the onion, celery, and pear mixture with the thyme, sage, rosemary, ½ teaspoon salt, and ½ teaspoon ground black pepper.
5. Remove the skillet from the heat. Stir the breadcrumbs and walnuts into the onion, celery, and pear mixture. Set aside.
6. Place the pork loin on a cutting board and use a long, sharp knife to butterfly the roast. Carefully cut the roast lengthwise without cutting all the way through the meat. Then, open up the roast like a book with the cut side facing up and the fat layer facing down. (Note: you can ask the butcher to butterfly the roast ahead of time)
7. Lay a piece of plastic wrap over the pork. Use a meat mallet to pound the roast into uniform thickness, about 1-inch thick. Then, remove the plastic wrap.
8. Spread the cranberry sauce evenly over the pork, leaving a 2-inch border on one of the short sides of the meat.. Then, spread the stuffing evenly on top of the cranberry sauce.
9. Working from the short side of the meat that does not have the border, use your hands to roll the roast tightly. Tie the roast with kitchen twine or secure the roll with skewers or toothpicks. Season the outside of the meat with the remaining ½ teaspoon salt and ½ teaspoon ground black pepper.
10. Arrange the roast on the rack set inside the roasting pan. Roast at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 325?. Continue roasting for 1 hour to 1 hour and 30 minutes or until a meat thermometer inserted into the pork reads 145?.
11. Remove the roast from the oven, cover with foil, and let rest for 10 minutes. Remove the kitchen twine or whatever you used to secure the roast. Slice to serve.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 103 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 32.6mg||10 %|
|Sodium 76.8mg||3 %|
|Potassium 209.1mg||6 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 15.6g|
|Protein 9.3g||13 %|
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Calories per serving: 207
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