Pork Loin with Pear Stuffing

Yield: 24 Servings


  • 2-1/2 oz. (1/2 cup) Onion, chopped
  • 2 packages (10 oz. each) Frozen chopped spinach, thawed
  • 4 oz. (2 cups) Bread crumbs, fresh
  • 1 lb. 8 oz. Pacific Northwest Canned Pear Slices, drained, chopped coarsely
  • 5 oz. (1 cup) Pine nuts, toasted; or walnuts, chopped
  • As needed Salt
  • As needed Ground black pepper
  • 2 (about 4 lbs. 8 oz. ea.) Pork top loin roasts, boneless

    Sautée onion in hot oil until soft, about 5 minutes. Meanwhile, drain spinach and squeeze it dry. When onion is done, remove from heat; stir together with spinach, nuts, 1 teaspoon salt and 1/2 teaspoon pepper; reserve. Cut a deep pocket lengthwise in each pork loin; stuff each loin with 1/2 the reserved stuffing; tie each roast tightly with string every 2 inches. Roast pork at 400°F for 1/2 hour; reduce heat to 350°F. Roast until internal temperature reaches 160?F in the thickest part of the loin. Remove from oven; put roast on a cutting board. Let rest 15 minutes covered with a towel. Keep warm; thinly slice about 5 ounces per serving.

    NUTRITION (Per Serving)
    Calories: 385
    Calories from Fat: 200
    Fat: 22g
    Saturated Fat: 7g
    Cholesterol: 104mg
    Sodium: 119mg
    Carbohydrate: 9g
    Dietary Fiber: 2g
    Sugar: 4g
    Protein: 37g
    Vitamin A: 53% DV
    Vitamin C: 9% DV
    Calcium: 6% DV
    Potassium: 19% DV
    Iron: 14% DV