Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

Ingredients

• 10 servings glaze 
• 4 lb pork loin boneless
• 2 tablespoons butter melted
• 20 oz cipollini onions peeled
• 2 tablespoons brown sugar dark
• 0.3 teaspoon rosemary fresh finely chopped
• 1 tablespoon sage fresh chopped
• 10 servings sage leaves fresh
• 14 oz fruit bits mixed dried
• 1.5 teaspoons coarsely ground pepper divided
• 2 teaspoons honey 
• 0.3 teaspoon kosher salt 
• 1.5 teaspoons kosher salt divided
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 cup pear preserves 
• 6  seckel pears firm ripe
• 10 servings roasted pears and onions 
• 0.3 teaspoon pepper freshly ground
• 10 servings pork loin 
• 0.3 teaspoon pepper dried red crushed
• 10 servings kitchen string 
• 10 servings garnish 
• 10 servings garnish 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• roasting pan
• kitchen thermometer
• aluminum foil
• microwave
• rolling pin
• meat tenderizer

Directions

1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once.
2. Remove from heat, and cool completely (about 40 minutes).
3. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin.
4. Sprinkle with 1/2 tsp. each salt and pepper.
5. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges.
6. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals.
7. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
8. Preheat oven to 37
9. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side).
10. Place seam side down in pan.
11. Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
12. Bake at 375 for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
13. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated.
14. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices.
15. Garnish, if desired.
16. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
17. **Sugar may be substituted.