Pork with Pear Stuffing

Pork with Pear Stuffing

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From: Diabetic Living Magazine

This elegant pork recipe is easy to prepare and a nice choice for your next dinner party. The fruity stuffing provides a swirl of color in each slice and offers a sweet, nutty taste which contrasts nicely with the tender pork. Let the roast stand for a couple of minutes before slicing it across the grain on a slight diagonal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup chopped pear
  • ¼ cup chopped hazelnuts or almonds, toasted
  • ¼ cup finely shredded carrot
  • ¼ cup soft breadcrumbs
  • 2 tablespoons chopped onion
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (12 ounce) pork tenderloin
  • 1 teaspoon cooking oil
  • 2 tablespoons sugar-free orange marmalade

Preparation

  • Prep

  • Ready In

  1. For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.
  2. Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within ½ inch of the underside. Open flat; pound with the flat side of a meat mallet to about ¼-inch thickness.
  3. 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.
  4. Roast in a 425°F oven for 30 to 40 minutes or until the meat thermometer registers 155°F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160°F.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 191 calories; 9 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 20 g protein; 55 mg cholesterol; 3 g sugars; 193 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, ½ starch

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