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:
covered percent of daily need
