Pork with Pear Stuffing
For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.Advertisement
Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within 1/2 inch of the underside. Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.
Spread stuffing over the meat. Fold in the ends. Starting from a long side, roll up the meat. Secure with kitchen string or wooden toothpicks. Place the meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of the meat.
Roast in a 425 degree F oven for 30 to 40 minutes or until the meat thermometer registers 155 degrees F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160 degrees F.
2 1/2 lean protein, 1/2 starch