Pear and Cranberry Stuffed Pork Roast
Pear and Cranberry Stuffed Pork Roast might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 148 calories, 21g of protein, and 4g of fat per serving. This recipe serves 10. Head to the store and pick up cranberries, pear, pork loin roast, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion, thyme, sage, and garlic. Saut 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.
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 for 15 minutes. Reduce heat to 325 (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160 (slightly pink).
Let stand for 10 minutes before slicing into 1-inch-thick slices.