Pear and Cranberry Stuffed Pork Roast

Pear and Cranberry Stuffed Pork Roast
Photo by Susan Byrnes

Ingredients

  • Cooking spray
  • 1 (2-pound) boneless pork loin roast, trimmed and butterflied
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¼ cup sliced onion
  • 1 ½ cups chopped peeled pear (about 2)
  • ½ cup fat-free, less-sodium chicken broth
  • + 5 more ingredients
    • ¼ cup dried cranberries
    • 2 garlic cloves, minced
    • ½ teaspoon dried rubbed sage
    • ½ teaspoon dried thyme
    • ¼ cup apple juice

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated. Add the pear; cook for 5...

View full recipe at My Recipes

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