Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For the deepest flavor, caramelize the onions in the same pan you use to brown the pork loin. Substitute apple for pear in the stuffing, if you prefer. Garnish with flat-leaf parsley.

Recipe by Cooking Light November 2006


Credit: Randy Mayor

Recipe Summary

6 servings (serving size: 3 ounces roast and about 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.

  • Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve. Pour juice mixture into a large zip-top plastic bag. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally. Remove roast from bag, and pat dry; discard marinade.

  • Preheat oven to 350°.

  • Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle with 1/8 teaspoon salt and pepper.

  • Heat oil in a large nonstick skillet over medium-high heat. Add roast; cook for 5 minutes, turning to brown on all sides. Place roast on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.

  • While roast bakes, add onion to skillet; sauté 8 minutes or until onion is browned, stirring frequently. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens. Serve sauce with roast.

Nutrition Facts

226 calories; calories from fat 26%; fat 6.4g; saturated fat 2.2g; mono fat 3.1g; poly fat 0.8g; protein 26.5g; carbohydrates 14.8g; fiber 1.4g; cholesterol 67mg; iron 0.7mg; sodium 584mg; calcium 38mg.