Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

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.

 

Southern Living DECEMBER 2011

  • Yield: Makes 8 to 10 servings
  • Hands-on:1 Hour
  • Total:2 Hours, 20 Minutes

Ingredients

  • 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
  • GLAZE
  • 1/2 cup pear preserves
  • GARNISH
  • Fresh sage leaves

Preparation

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.

advertisement

Go to full version of

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions recipe

advertisement