Pear and Cherry Stuffed Pork Loin

Need a gluten free main course? Pear and Cherry Stuffed Pork Loin could be an excellent recipe to try. This recipe serves 3. One serving contains 372 calories, 49g of protein, and 11g of fat. For $2.89 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 84 people were impressed by this recipe. A mixture of pear, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Peanut Butter and Peepers. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 87%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Pear-Stuffed Pork Loin, Cherry-Stuffed Pork Loin, and Pear 'n' Prosciutto Pork Loin.

Servings: 3

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/2 cup chicken broth or apple cider, divided

1 tsp brown sugar

1/2 Tbsp. butter (I used Brumble & Brown)

10 cherries, pitted, cut in half

1/4 cup onion, diced small

1/2 cup pear, peeled, diced into bite size pieces (120 grams)

1/4 tsp. pepper

1.44 lbs Pork Loin, thick cut (3 pieces)

1/4 tsp. salt

Equipment:

oven

frying pan

Cooking instruction summary:

Preheat oven to 400 degreesCut a pocket into the thickest part of the pork, be careful not to cut all the way through. Season the inside with salt & pepper, set a sideIn an oven proof skillet, add butter, pears, cherries, onions and salt & pepper. Cook until tender, add 1/4 cup of chicken broth and brown sugar. Stir until and most of the juice is evaporated.Add pear and cherry mixture into the pocket of the pork loin. If you have left over, just leave it in the skillet. Add Pork to skillet and brown on all sides.Add remaining chicken broth and bake in oven for 30 minutes or until pork is no longer pink.

 

Step by step:


1. Preheat oven to 400 degrees

2. Cut a pocket into the thickest part of the pork, be careful not to cut all the way through. Season the inside with salt & pepper, set a side

3. In an oven proof skillet, add butter, pears, cherries, onions and salt & pepper. Cook until tender, add 1/4 cup of chicken broth and brown sugar. Stir until and most of the juice is evaporated.

4. Add pear and cherry mixture into the pocket of the pork loin. If you have left over, just leave it in the skillet.

5. Add Pork to skillet and brown on all sides.

6. Add remaining chicken broth and bake in oven for 30 minutes or until pork is no longer pink.


Nutrition Information:

Quickview
371k Calories
49g Protein
10g Total Fat
17g Carbs
25% Health Score
Limit These
Calories
371k
19%

Fat
10g
17%

  Saturated Fat
3g
25%

Carbohydrates
17g
6%

  Sugar
12g
14%

Cholesterol
142mg
47%

Sodium
320mg
14%

Get Enough Of These
Protein
49g
99%

Selenium
60µg
86%

Vitamin B6
1mg
85%

Vitamin B1
0.99mg
66%

Vitamin B3
12mg
63%

Phosphorus
507mg
51%

Potassium
983mg
28%

Zinc
4mg
27%

Vitamin B2
0.44mg
26%

Vitamin B12
1µg
19%

Vitamin B5
1mg
17%

Magnesium
66mg
17%

Copper
0.19mg
9%

Fiber
2g
9%

Iron
1mg
8%

Manganese
0.12mg
6%

Vitamin D
0.91µg
6%

Vitamin C
4mg
6%

Vitamin E
0.41mg
3%

Vitamin K
2µg
3%

Calcium
26mg
3%

Vitamin A
87IU
2%

Folate
6µg
2%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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