Enjoyed this dish. Second time I used fresh strawberries, blueberries, and raspberries in a balsamic reduction rather than the dried fruits. Gave it a very different flavor. Liked it both ways -- oh and sans honey, I used peach preserves as a replacement.
Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions
A sweet-and-spicy fruit mixture fills this juicy pork loin, and pear preserves make a delectable glaze. You won't even need a centerpiece if Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions is on the menu. The roasted pear halves, sage leaves, and bits of dried fruit showcase this outstanding main dish.
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Total: 2 Hours, 20 Minutes
- PORK LOIN
- 2 (7-oz.) packages mixed dried fruit bits
- 2 tablespoons dark brown sugar
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon dried crushed red pepper
- 1 (4-lb.) boneless pork loin
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons coarsely ground pepper, divided
- Kitchen string
- 2 tablespoons olive oil
- ROASTED PEARS AND ONIONS
- 6 firm, ripe Seckel pears*
- 2 tablespoons butter, melted
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey**
- 1/4 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 (10-oz.) packages cipollini onions, peeled
- 1/2 cup pear preserves
- Fresh sage leaves
- 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
- 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
- 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
- 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
- 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
- 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
- 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.
- *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
- **Sugar may be substituted.
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