Pear and Cranberry Stuffed Pork Roast

2013-07-14T00:00:00Z Pear and Cranberry Stuffed Pork Roast nwitimes.com
July 14, 2013 12:00 am

Pear and Cranberry Stuffed Pork Roast

Cooking spray

1/4 cup sliced onion

1/2 teaspoon dried thyme

1/2 teaspoon dried rubbed sage

2 garlic cloves, minced

1/2 cup fat-free, less-sodium chicken broth

1 1/2 cups chopped peeled pear (about 2)

1/4 cup dried cranberries

1/4 cup apple juice

1 (2-pound) boneless pork loin roast, trimmed and butterflied

1 teaspoon salt

1 teaspoon freshly ground black pepper

DIRECTIONS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature. Preheat oven to 400 degrees. Unroll roast; sprinkle both sides with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160 degrees (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.

From cookinglight.com

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