Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 15 2015
Pear-Stuffed Pork Loin
1 boneless whole pork loin roast (3 to 4 pounds)
1/2 cup chopped peeled ripe pears
1/2 cup chopped dried pears
1/2 cup chopped walnuts
1/4 cup minced fresh cilantro
3 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
GLAZE:
1 cup finely chopped peeled ripe pears
1/2 cup finely chopped onion
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 jalapeno pepper, seeded and finely chopped
1/8 teaspoon cayenne pepper
Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap.
In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil.
Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing. Serves 12