Pear and Cranberry Stuffed Pork Roast

Ingredients

• 0.3 cup apple juice 
• 1 teaspoon pepper black freshly ground
• 2 pound pork loin roast boneless trimmed
• 0.3 cup cranberries dried
• 0.5 teaspoon rubbed sage dried
• 0.5 teaspoon thyme leaves dried
• 0.5 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.3 cup onion sliced
• 1.5 cups pears peeled chopped ( 2)
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• broiler pan
• kitchen twine

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add onion, thyme, sage, and garlic. Saut 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.
3. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often.
4. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed.
5. Remove from heat; cool to room temperature.
6. Preheat oven to 40
7. Unroll roast; sprinkle both sides with salt and pepper.
8. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges.
9. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine.
10. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray.
11. Bake at 400 for 15 minutes. Reduce heat to 325 (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160 (slightly pink).
12. Let stand for 10 minutes before slicing into 1-inch-thick slices.