Pork with Pear Stuffing
Date: Jul. 26th, 2019 - 1:00 PM
Ingredients
½ cup chopped pear
¼ cup chopped hazelnuts or almonds, toasted
¼ cup finely shredded carrot
¼ cup soft breadcrumbs
2 tablespoons chopped onion
1 teaspoon grated fresh ginger
¼ teaspoon salt
¼ teaspoon ground pepper
1 (12 ounce) pork tenderloin
1 teaspoon cooking oil
2 tablespoons sugar-free orange marmalade
Preparation
- For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.
- Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within ½ inch of the underside. Open flat; pound with the flat side of a meat mallet to about ¼-inch thickness.
- Spread stuffing over the meat. Fold in the ends. Starting from a long side, roll up the meat. Secure with kitchen string or wooden toothpicks. Place the meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of the meat.
- Roast in a 425°F oven for 30 to 40 minutes or until the meat thermometer registers 155°F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160°F.
