↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Almond Crusted Pork Loin With Pear Stuffing
Stuffing:
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 celery ribs, diced
3 sprigs fresh tarragon, chopped
1/2 teaspoon fresh-grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 fresh pears, peeled, cored and diced
1/2 cup toasted chopped almonds
4 slices homemade or good- quality store-bought bread, crumbled
Pork:
1 4 pound boneless pork loin, butterflied
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup dry white wine or 1 cup chicken stock
1 large yellow onion, cut in half
1/4 cup wildflower or other medium-colored honey
3/4 cup chopped almonds
Preheat the oven to 350 degrees. Prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, tarragon, nutmeg, cinnamon and allspice, and saute, stirring often, until the onion is translucent, 6 to 8 minutes. Add the pears and saute for 5 minutes more. Stir in the toasted almonds and enough of the bread crumbs to bind the mixture together, and remove from the heat.
Lay the butterflied pork loin out on a work surface and season with the salt and white pepper. Spread the stuffing over the meat. Roll up the loin horizontally, starting with the long side. Tie the roll together at intervals with kitchen string. Place the tied and rolled pork loin in a roasting pan with the wine and onion. Roast, covered, for 1 hour to 1 hour and 15 minutes, or until the internal temperature of the meat is 140 degrees. Remove from the oven but leave the oven on.
Remove the pork loin from the roasting pan and pour the pan juices into a saucepan. Paint the surface of the pork loin with the honey and roll the loin in the chopped almonds. Return the loin to the roasting pan and cook, uncovered, for 15 to 20 minutes, or until the internal temperature is 160 degrees, Meanwhile, bring the pan juices to a simmer.
Remove the kitchen string, slice the meat into spirals, and nap with the simmering juices.
Serves 10.
view more member recipes
Almond Crusted Pork Loin With Pear Stuffing
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Almond Crusted Pork Loin With Pear Stuffing
Stuffing:
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 celery ribs, diced
3 sprigs fresh tarragon, chopped
1/2 teaspoon fresh-grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 fresh pears, peeled, cored and diced
1/2 cup toasted chopped almonds
4 slices homemade or good- quality store-bought bread, crumbled
Pork:
1 4 pound boneless pork loin, butterflied
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup dry white wine or 1 cup chicken stock
1 large yellow onion, cut in half
1/4 cup wildflower or other medium-colored honey
3/4 cup chopped almonds
Preheat the oven to 350 degrees. Prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, tarragon, nutmeg, cinnamon and allspice, and saute, stirring often, until the onion is translucent, 6 to 8 minutes. Add the pears and saute for 5 minutes more. Stir in the toasted almonds and enough of the bread crumbs to bind the mixture together, and remove from the heat.
Lay the butterflied pork loin out on a work surface and season with the salt and white pepper. Spread the stuffing over the meat. Roll up the loin horizontally, starting with the long side. Tie the roll together at intervals with kitchen string. Place the tied and rolled pork loin in a roasting pan with the wine and onion. Roast, covered, for 1 hour to 1 hour and 15 minutes, or until the internal temperature of the meat is 140 degrees. Remove from the oven but leave the oven on.
Remove the pork loin from the roasting pan and pour the pan juices into a saucepan. Paint the surface of the pork loin with the honey and roll the loin in the chopped almonds. Return the loin to the roasting pan and cook, uncovered, for 15 to 20 minutes, or until the internal temperature is 160 degrees, Meanwhile, bring the pan juices to a simmer.
Remove the kitchen string, slice the meat into spirals, and nap with the simmering juices.
Serves 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Garlic Crusted Pork Loin
by sgre52160
3 large clove garlic, minced 2 tsp salt 1 bay leaf, crumbled 1 tsp each rubbed sage and dried thyme 1/2 tsp pepper 1 (3 lb) loin roast, rolled and tied Combine first 6 ingredients and rub mixt
by sgre52160
3 large clove garlic, minced 2 tsp salt 1 bay leaf, crumbled 1 tsp each rubbed sage and dried thyme 1/2 tsp pepper 1 (3 lb) loin roast, rolled and tied Combine first 6 ingredients and rub mixt
Pepper Crusted Pork Loin
by sgre52160
3 lb boneless pork loin 2 tbsp Dijon mustard 2 tbsp grated onion 1/4 tsp garlic powder 1 1/2 - 3 tbsp Hungarian paprika 1 - 2 tbsp salt and peppercorn medley, crushed 1 tbsp celery seed, dried o
by sgre52160
3 lb boneless pork loin 2 tbsp Dijon mustard 2 tbsp grated onion 1/4 tsp garlic powder 1 1/2 - 3 tbsp Hungarian paprika 1 - 2 tbsp salt and peppercorn medley, crushed 1 tbsp celery seed, dried o
Cheddar & Thyme Crusted Pork Loin
by sgre52160
1 cup shredded cheddar cheese 1 3 lb 4 bone frenched pork rack 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1 tsp olive oil 1 cup Japanese bread crumbs (Panko) 1 tbsp melted butter 1 tsp
by sgre52160
1 cup shredded cheddar cheese 1 3 lb 4 bone frenched pork rack 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1 tsp olive oil 1 cup Japanese bread crumbs (Panko) 1 tbsp melted butter 1 tsp
Pork - Loin - Apricot Almond Sauce
by KitchenMagician
Makes 6 servings. 1 lb. pork loin, cut thinly salt and pepper all-purpose flour 1/4 c. Butter 1 onion, finely chopped 1/2 c. port wine 1/4 c. chopped dried apricots 1/4 c. coarsely chopped a
by KitchenMagician
Makes 6 servings. 1 lb. pork loin, cut thinly salt and pepper all-purpose flour 1/4 c. Butter 1 onion, finely chopped 1/2 c. port wine 1/4 c. chopped dried apricots 1/4 c. coarsely chopped a
Roasted Pork Loin With Mushroom Stuffing And Burgandy Sauce
by sgre52160
4 cups beef stock 4 tbsp. olive oil, divided, plus 1/4 cup 1 onion, finely chopped 5 cloves garlic, finely chopped 1 shallot, finely chopped 1 tsp grated lime zest 1 lb mixed fresh mushrooms, fi
by sgre52160
4 cups beef stock 4 tbsp. olive oil, divided, plus 1/4 cup 1 onion, finely chopped 5 cloves garlic, finely chopped 1 shallot, finely chopped 1 tsp grated lime zest 1 lb mixed fresh mushrooms, fi
view more member recipes
related CDKitchen recipes
Pork Chops With Apple Stuffing For A Crowd
Pork Loin in a Bag
Roast Pork Loin
Roast Loin of Pork Californy
Baked Stuffed Pork Chops
Savory Pork Roast
Pineapple-Cranberry Pork Loin
Cumin Lamb Chops With Pear Chutney
Brazilian Roasted Pork Loin
Pecan-Stuffed Pork Chops