pear stuffed pork loin


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Servs: 9   Prep:   Cook:

This is my grandmother's recipe and it is delicious. It's fancy but pretty easy to make and the taste is to die for.

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  • add   1/2 lb ground pork sausage
  • add   1 3/4 cup herb seasoned stuffing mix
  • add   1 large bartlett pear, peeled and chopped
  • add   1/2 red bell pepper, chopped
  • add   1/2 cup apricots or peaches
  • add   1/2 cup hot chicken broth
  • add   1tsp. dried thyme
  • add   1 (3-4 lb) boneless pork loin roast
  • add   1 tsp. salt
  • add   1 tsp. pepper
  • add   1/2 stick butter or margarine
  • add   1/4 cup all-purpose flour
  • add   Glaze:
  • add   1 (11 oz) jar pear or peach preserves
  • add   1 cup sweet wine such as Madiera
  • add   2 T. balsamic vinegar
  • add   1/4 cup butter
  • add   1/4 cup all-purpose flour


  1. Cook sausage in large skillet over medium heat, stirring often until lightly browned. Drain well. Stir sausage, stuffing mix, pear, bell papper, apricots, chicken broth, and thyme. Set aside.
  2. Butterfly pork roast by cutting lengthwise down the center of 1 flat side. Do not cut all the way through. Open the roast, forming a rectangle. place between two sheets of plastic wrap and flatten with a meat mallet or bottle. Sprinkle evenly with salt and pepper.
  3. Spoon sausage mixture evenly over pork roast, leaving a 1/2 inch border. Roll up roast, seam side down, in a greased shallow roasting pan. Bake at 375 degrees for 55 to 60 minutes. Let roast stand 15 minutes before slicing.
  4. Glaze: Melt butter in a medium saucepan. Whisk in reserved pan drippings and remaining glaze mixture. Cover over medium high heat 5 minutes or so. Serve sauce with roast.

NoteJust A Note

nonnyj 13:38, 01 Oct 2007

A former football for the St Louis Rams lives in our neighborhood. He can pretty much put away a whole recipe by himself.

NoteJust A Note

wgatoor 04:51, 01 Oct 2007

can't wait to see the pic...

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