Best 2 Pear Stuffed Pork Loin Recipes

ROAST PORK LOIN WITH PEARS AND CRANBERRIES

Steps:

• 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
• 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
• 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
• 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

PEAR-STUFFED PORK ROAST WITH DARK-BEER SAUCE

Steps:

• Coarsely chop 9 of the pear halves, reserving the rest for later. Place them with the ginger in a small bowl, cover with 1/2 cup of boiling water and let stand 10 minutes. Drain the pears, reserving 1/4 cup of the soaking liquid, and return them to the bowl. Add 1 1/2 teaspoons of the thyme to the pears and season lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about -inch thick, pierce a channel through the loin's center. Stuff the pear mixture into the channel, using the skewer to pack it in. Season the loin with salt and pepper and place in a roasting pan fitted with a rack.
• Roast the pork for 15 minutes. Lower the heat to 350 and continue to roast until the meat is cooked through, 30 to 40 minutes. (When pierced with a knife tip, the juices at the center should still run slightly rosy.) Transfer the pork to a platter and let it rest, covered, for 15 minutes.
• Meanwhile, remove the rack from the pan and place the pan atop the stove over medium heat. Add 1 tablespoon of the butter and the shallots and cook until they just begin to soften. Add the beer, stock and reserved pear liquid and simmer, scraping the bottom of the pan occasionally, till the liquid is reduced by about two-thirds and the sauce becomes somewhat thick, about 10 minutes. Remove from the heat and whisk in the remaining butter.
• When ready to serve, finely dice the remaining 3 pear halves. Remove and discard the string from the roast and slice the meat. Divide the pork among plates, surround with some of the sauce and garnish with thyme and the diced pears.