Pear stuffed pork loin is a delicious and elegant dish that is perfect for a special occasion meal. The succulent pork loin is stuffed with a flavorful filling made of pears, nuts, and herbs, then roasted to perfection. The result is a tender and juicy pork roast with a sweet and savory flavor that will tantalize your taste buds.
Let's cook with our recipes!
BACON PEAR STUFFED PORK LOIN
Steps:
- Cook bacon crisp. Drain then chop. Set aside. Reserve drippings.
- Peel pear and chop. Dice onion and celery. Sauté in a skillet with reserved bacon drippings until tender-crisp (but are not mushy) about 5 minutes.
- Cube 8 slices bread. I used the ends of old bread. Place on a cookie sheet and bake on 250 15 to 20 minutes or until completely dry. Set aside.
- Prepare the pork loin. Using a long, thin knife cut the loin by holding the knife at an angle and spiral cut it as you "unroll" the pork loin (think jelly roll). You will be work toward the center of the loin and will end up with a thin, rectangular slab of meat. Pound the loin with a mallet to an even thickness.
- Preheat oven to 325 degrees.
- In a bowl, combine the pear, onion, and celery mixture with the bread cubes. Add seasonings: salt, pepper, garlic, thyme, and brown sugar. Stir to combine. Stir in chicken broth. The mixture should be moist enough to stick together but not soggy. Evenly spread mixture over the pork loin.
- Roll the loin and secure it with kitchen twine. Heat a griddle to high, add 2 T vegetable oil. When the oil is hot, sear meat on all sides. This will seal in the juices and add a golden color to the meat. Transfer the meat to a broiler pan. Add 1/2 cup water to the bottom of the broiler pan. Bake in the oven until the internal temperature registers 145 degrees. Remove from oven, lightly cover with foil, and allow to rest 10 minutes before slicing.
Nutrition Facts : Carbohydrate 12 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 788 mg, Fiber 2 g, Sugar 8 g, Calories 305 kcal, ServingSize 1 serving
PEAR-STUFFED PORK LOIN
From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.
BACON PEAR AND BLUE CHEESE STUFFED PORK LOIN
This Bacon Pear and Blue Cheese Stuffed Pork Loin is a simple, yet impressive and flavorful recipe! A butterflied pork loin is stuffed with fresh pear, bacon, raisins, pecans and blue cheese. Tied and stuffed with fresh rosemary and thyme before roasting. Serve with cranberry sauce!
Provided by Laurie McNamara
Categories Mains & Entrees
Time 1h55m
Number Of Ingredients 17
Steps:
- Spray your roasting rack with olive oil spray and place it into your roasting pan. Then preheat your oven to 450°.
- Add 1 tablespoon (reserved from cooking the bacon) bacon fat into a small skillet with the shallot and a pinch of kosher salt. Heat over medium-low, stirring occasionally until soft and translucent. About 5 minutes.
- Meanwhile combine plain breadcrumbs with low-sodium chicken broth. Stir and give it a few minutes so that the breadcrumbs can absorb the broth.
- Then, to the bowl with the breadcrumbs add; the chopped cooked bacon, sautéed shallot, diced anjou pear, blue cheese, chopped pecans and raisins. Season with a generous pinch of kosher salt and some freshly ground black pepper.
- Butterfly your pork loin and drizzle with with olive oil before seasoning with kosher salt and freshly ground black pepper. Spoon the stuffing onto the pork loin and spread it evenly.
- Roll and tie tightly with kitchen string. Tuck sprigs of fresh thyme and rosemary along under the kitchen string along the seam. Season the top with kosher salt and black pepper and herbs that fell off when tucking them into the string.
- Place your stuffed pork loin onto the rack set into your roasting pan. Roast for 15 minutes at 450° and then reduce the oven temperature to 325° and continue cooking until the temperature of the thickest part of the meat reaches 145-150°. You'll need roughly 20 minutes of cooking time per pound of meat.
- Before serving, transfer to a carving board and tent with foil. Allow it to rest 10 to 12 minutes before snipping the string (and discarding the herbs) the string and slicing.
- Serve with cranberry sauce and desired sides.
Nutrition Facts : ServingSize 1 g, Calories 169 kcal, Carbohydrate 16 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 222 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 6 g
ROAST PORK LOIN WITH PEARS AND CRANBERRIES
Provided by Food Network Kitchen
Time 1h55m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
- 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
- 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
- 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.
OLIVE-STUFFED PORK LOIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 55m
Yield 4 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.
PORK TENDERLOIN STUFFED WITH PEARS AND MAPLE
Provided by Metro
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F/190°C.In a pot, bring to a boil 3/4 cup (180 mL) of maple syrup and add the pears.Cook about 5 min or until the pears come apart easily.Strain the mixture. Keep the liquid warm. It will be used to prepare the sauce and the pulp will be used to stuff the pork tenderloin.Incise the pork in two, season it and stuff it with the pear pulp. Close the tenderloin and finely coat it with flour.In a pan, heat half of the butter. Brown the tenderloin on all sides and finish cooking in the oven for about 20 min.In a pot, heat the liquid and then add the rest of the maple syrup and the coriander.Cook 2-3 min and incorporate remaining butter, whipping vigorously.Serve warm and top with the sauce.
PORK CHOPS WITH PEARS
One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!
Provided by Pianolady
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, brown the pork chops in hot oil; drain.
- Transfer the pork chops to a shallow baking pan and season with salt and pepper.
- Arrange the pear halves around the chops.
- Drizzle orange juice over all.
- Sprinkle with brown sugar and cinnamon.
- Pour sherry over all.
- Place butter in the hollow of pears.
- Cover and bake at 350°F for 20 minutes.
- Uncover and continue baking for 20 minutes, until meat is tender.
- Place the pears and pork chops on a platter.
- Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
- Pour over pork chops and pears.
- Enjoy!
Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2
PORK TENDERLOIN WITH PEARS
From the Dream Dinners cookbook. Yet to try this one. Can also double or triple the recipe and freeze some for later!
Provided by jswinks
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 9x13 baking dish with nonstick spray.
- Place 6 pork loin slices in the prepared dish or crock pot.
- Combine remaining ingredients and mix until well incorporated.
- Pour over pork.
- Cover dish with aluminum foil and bake 2 hours at 325.
- Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
- To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.
GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
PORK CHOPS WITH PEAR STUFFING
My husband loves pork and stuffing, so this recipe combines the best of both worlds for him. With a vegetable and salad, this dish really perks up our dinner table during the week.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten. , Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in. , Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string.
Nutrition Facts : Calories 671 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 64g protein.
Tips:
- Choose a pork loin roast that is about 3 to 4 pounds. This will ensure that it is large enough to be stuffed and will cook evenly.
- Use a sharp knife to make a deep incision along the length of the pork loin. This will create a pocket for the stuffing.
- In a large bowl, combine the stuffing ingredients. Be sure to mix them well so that they are evenly distributed.
- Spoon the stuffing into the pocket in the pork loin. Be careful not to overstuff the pork loin, as this could cause it to burst during cooking.
- Secure the opening of the pork loin with toothpicks or kitchen twine. This will help to keep the stuffing in place during cooking.
- Place the pork loin in a roasting pan and cook it according to the recipe instructions. The cooking time will vary depending on the size and thickness of the pork loin.
- Once the pork loin is cooked, let it rest for 10 to 15 minutes before slicing and serving. This will help to keep the juices in the pork loin.
Conclusion:
Pear-stuffed pork loin is a delicious and elegant dish that is perfect for a special occasion. With its tender pork, sweet pears, and flavorful stuffing, this dish is sure to impress your guests. So next time you are looking for a special dish to serve, give pear-stuffed pork loin a try. You won't be disappointed!
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