Pear Stuffed Pork Loin Food

BACON PEAR STUFFED PORK LOIN

Steps:

• Cook bacon crisp. Drain then chop. Set aside. Reserve drippings.
• Peel pear and chop. Dice onion and celery. Sauté in a skillet with reserved bacon drippings until tender-crisp (but are not mushy) about 5 minutes.
• Cube 8 slices bread. I used the ends of old bread. Place on a cookie sheet and bake on 250 15 to 20 minutes or until completely dry. Set aside.
• Prepare the pork loin. Using a long, thin knife cut the loin by holding the knife at an angle and spiral cut it as you "unroll" the pork loin (think jelly roll). You will be work toward the center of the loin and will end up with a thin, rectangular slab of meat. Pound the loin with a mallet to an even thickness.
• Preheat oven to 325 degrees.
• In a bowl, combine the pear, onion, and celery mixture with the bread cubes. Add seasonings: salt, pepper, garlic, thyme, and brown sugar. Stir to combine. Stir in chicken broth. The mixture should be moist enough to stick together but not soggy. Evenly spread mixture over the pork loin.
• Roll the loin and secure it with kitchen twine. Heat a griddle to high, add 2 T vegetable oil. When the oil is hot, sear meat on all sides. This will seal in the juices and add a golden color to the meat. Transfer the meat to a broiler pan. Add 1/2 cup water to the bottom of the broiler pan. Bake in the oven until the internal temperature registers 145 degrees. Remove from oven, lightly cover with foil, and allow to rest 10 minutes before slicing.

PEAR-STUFFED PORK LOIN

Steps:

• Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!

HERB-ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

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.

GARLIC STUFFED PORK LOIN

Steps:

• Fire up the grill!
• We have gas so I heat it up on High for about 10 min.
• Then turn to low.
• If useing Charcoal sear then cook over indirect heat.
• I use a paring knife to cut slits into the meat on the fatty side.
• Approximately 18 holes (kinda like golf huh).
• Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
• Rub loin on all sides with Creole Seasoning.
• Grill approx 15 minutes, roll it over and baste with beer.
• Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
• Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.

PORK CHOPS WITH PEAR STUFFING

Steps:

• In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten. , Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in. , Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string.