ROAST PORK LOIN WITH PEAR STUFFING
MAKES 10 SERVINGS

INGREDIENTS

1 tablespoon vegetable oil
1/4 cup onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 cup bread crumbs, soft
1 can (15 ounces) Bartlett pears sliced, drained and cut into 1/4-inch dice
1/2 cup pine nuts, toasted; or walnuts, chopped
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1 (about 4 pounds) pork loin, boneless

METHOD

In medium skillet, heat oil over medium heat until hot. Add onion; cook until onion is soft, about 3 to 5 minutes. Remove from heat; stir in spinach, breadcrumbs, pears, pine nuts, salt, sage, pepper and thyme; set aside. Cut pocket lengthwise in roast to 1/2 inch of ends and uncut side. Spoon stuffing into pocket; tie securely with heavy string. Season with salt and pepper. Place on rack in large roasting pan.

Bake at 325°F for 2 hours or until meat thermometer registers 160°F to 170°F. Remove from oven; let stand 15 minutes before slicing.

NUTRITIONAL INFORMATION (PER SERVING)

Calories 309
Protein 37g
Carbohydrate 9g
Fiber 2g
Fat 14g
Cholesterol 88mg
Sodium 212mg