Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Roast Pork Loin With Pear Stuffing




Source of Recipe


Internet


List of Ingredients




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

Recipe



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