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Pomegranate-glazed Pork Loin stuffed with pear & walnuts
Nb persons: 6
Yield:
Preparation time:
Total time: 1 hour
Source:
| Serves 6. Total time 1 hour. Ingredients: | |
| 1 C | unsweetened pomegranate juice |
| 2 Tbsp | balsamic vinegar |
| 2 Tbsp | raw honey |
| 1 2" piece ginger, peeled and thinly sliced | |
| 1 1/2oz | whole wheat bread, toasted and cubed into 1/2" pieces (about 1 C) |
| 3 Tbsp | chicken broth, low sodium |
| 3 Tbsp | unsalted walnuts, chopped |
| 1/2 | pear, cored and diced, (bartlett, bosc, anjou) |
| 4 | unsweetened prunes, chopped |
| 1 Tbsp | fresh thyme leaves, chopped |
| 1 boneless center-cut pork loin (about 2 lbs) trimmed of fat | |
| cooking spray | |
Instructions:
1 In a small saucepan, combine juice, vinegar, honey and ginger and bring to a boil over high heat. Reduce heat to a simmer over med-high heat and cook for 10 to 12 min, until liquid reduces by 2/3 (about 1/2 C). Strain and discard ginger; set glaze aside. Preheat oven to 375
2 In a large bowl, add bread and broth. Let bread sit for 2-3 min stirring once or twice until it has absorbed liquid. Add walnuts, pear, prunes and thyme, stirring to combine. Season with salt and pepper.
3 Set pork loin on a cutting board and slice almost in half down the length of the loin. Open like a book and press flat. Season both sides with salt and pepper. Pile stuffing onto center of loin, then bring ends together and tie with kitchen twine.
4 Coat a large oven safe skillet with cooking spray and place over med-high heat. Carefully add stuffed loin and sear for 1-2 min per side, until meat begins to brown.
5 Place skillet immediately into oven. Bake for 20 minutes, carefully remove pan from oven and brush all sides of loin with about 3 Tbsp glaze. Return pan to oven for an additional 5 min. Remove from oven and glaze again, returning pan to oven for a final 5 min or until loin reaches an internal temp of 155F. Stuffing should puff out from sides and loin should still be pink in the cneter but not translucent. Removed stuffed loin from oven and brush again with glaze. Let pork rest for 5 min before slicing (6 pieces). Drizzle with remaining glaze and serve immediately.
Nutrients per serving: 337 Cal, 12g Total Fat, 3g Sat Fat, 23g Carb, 2g Fiber, 2g Sugar, 34g Protein, 144mg Sodium, 91mg Chol
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