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November 14, 2018
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Roast Pork Loin With Pear Stuffing

  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup soft bread crumbs
  • 1 15-ounce can pears, drained and cut in 1/4-inch dice
  • 1/2 cup toasted pine nuts or walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme leaves
  • 1 4-pound pork loin roast, boneless
  • Butcher's string

In medium skillet, heat oil over medium heat until hot. Add onion; cook and stir until onion is softened, about 3-5 minutes. Remove from heat; stir in spinach, bread crumbs, 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 degrees for 2 hours or until meat thermometer registers 160 to 170 degrees. Remove from oven; let stand 15 minutes before slicing. Yield: 10 servings

Monday, November 25, 2002

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