Roast Pork Loin with Pear Stuffing

Makes 10 Servings


  • 1 tablespoon vegetable oil
  • 1/4 cup onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup bread crumbs, soft
  • 1 can (15 ounces) Bartlett pears sliced, drained and cut into 1/4-inch dice
  • 1/2 cup pine nuts, toasted; or walnuts, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme leaves
  • 1 (about 4 pounds) pork loin, boneless

    In medium skillet, heat oil over medium heat until hot. Add onion; cook until onion is soft, about 3 to 5 minutes. Remove from heat; stir in spinach, breadcrumbs, pears, pine nuts, salt, sage, pepper and thyme; set aside. Cut pocket lengthwise in roast to 1/2 inch of ends and uncut side. Spoon stuffing into pocket; tie securely with heavy string. Season with salt and pepper. Place on rack in large roasting pan. Bake at 325°F for 2 hours or until meat thermometer registers 160°F to 170°F. Remove from oven; let stand 15 minutes before slicing.

    NUTRITION (Per Serving)
    Calories: 309
    Protein: 37g
    Carbohydrate: 9g
    Fiber: 2g
    Fat: 14g
    Cholesterol: 88mg
    Sodium: 212mg