Reba’s Pear, Apple and Cranberry Stuffed Pork Loin

One of our best friends, Reba, sent this recipe through last week and we had to give it a shot last night. It is very autumnal and freaking delicious.


1/2 cup chopped onions
1 tsp fresh thyme leaves
3 garlic cloves, chopped
1/2 cup chicken broth
1 1/2 cups chopped peeled pear or apple or both (we used one large Bramley apple and one pear)
1/4 cup dried cranberries
1/4 cup apple juice or apple cider or hard cider
1 boneless pork loin, 1.5-2 lbs, trimmed and butterflied
1 tsp salt
1 tsp ground black pepper
Heat large skillet over med-high heat. Coat pan with cooking spray or a small amount of olive oil. Add onions, thyme, garlic. Sauté 3-5 minutes or until onion is tender.
Stir in broth, scraping browned bits off bottom of pan. Cook 5 minutes or until liquid is almost evaporated.
Add pear/apple, cook 5 minutes or until slightly browned, stirring frequently.
Add cranberries and apple juice/cider. Cook 5 minutes or until liquid is absorbed. Remove from heat.
Preheat oven to 400F/200C.
Prep pork loin. Season both sides with salt and pepper. Spread pear mixture over roast, leaving a margin around the outside edges. Roll up, starting with the short side. Secure at 1-inch intervals with twine.
Place on a roasting pan coated with cooking spray.
Bake at 400 for 15 minutes. Reduce heat to 325F/160C: cook another 1 hour and 10 minutes or until thermometer measures 160F/71C. Let stand 10 minutes. Slice into 1-inch slices.
We found we had quite a lot of the pear/apple filling left over, so we added a bit more chicken stock and simmered for about 10 minutes, then added it to some potatoes and made a really tasty mash. We served with simple steamed spinach.
It was fabuloso.
Optional kitchen porn:
Le Creuset sauce pan
Large roasting pan





Published in: on November 7, 2011 at 11:44 am  Leave a Comment  
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