PORK LOIN WITH PEAR STUFFING
Yield: 24 Servings

INGREDIENTS

2-1/2 oz. (1/2 cup) Onion, chopped
2 packages (10 oz. each) Frozen chopped spinach, thawed
4 oz. (2 cups) Bread crumbs, fresh
1 lb. 8 oz. Pacific Northwest Canned Pear Slices, drained, chopped coarsely
5 oz. (1 cup) Pine nuts, toasted; or walnuts, chopped
As needed Salt
As needed Ground black pepper
2 (about 4 lbs. 8 oz. each)Pork top loin roasts, boneless

METHOD
Sauté onion in hot oil until soft, about 5 minutes. Meanwhile, drain spinach and squeeze it dry. When onion is done, remove from heat; stir together with spinach, nuts, 1 teaspoon salt and 1/2 teaspoon pepper; reserve. Cut a deep pocket lengthwise in each pork loin; stuff each loin with 1/2 the reserved stuffing; tie each roast tightly with string every 2 inches. Roast pork at 400ºF for 1/2 hour; reduce heat to 350ºF. Roast until internal temperature reaches 160ºF in the thickest part of the loin. Remove from oven; put roast on a cutting board. Let rest 15 minutes covered with a towel. Keep warm; thinly slice about 5 ounces per serving.

NUTRITION (Per Serving)
Calories: 385,   Calories from Fat: 200,   Fat: 22g,   Saturated Fat: 7g,
Cholesterol: 104mg,   Sodium: 119mg,   Carbohydrate: 9g,   Dietary Fiber: 2g,
Sugar: 4g,   Protein: 37g,   Vitamin A: 53% DV,   Vitamin C: 9% DV,
Calcium: 6% DV,   Potassium: 19% DV,   Iron: 14% DV