Roast Pork Loin with Pear Stuffing
1 tablespoon vegetable oil
1/4 cup chopped onion
1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
1 cup soft breadcrumbs
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
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, breadcrumbs, 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