Pork Loin with Pear Stuffing Courtesy Of: The Pacific Northwest Canned Pear Service Pork Loin with Pear Stuffing 24 Servings 1/2 cup or 125 mL Onion, chopped 2 pkgs or 10 ounces each Frozen chopped spinach, thawed 2 cups or 500mL Bread crumbs, fresh 1 lb 8 ounces Canned Pear Slices, drained, chopped coarsely 1 cup or 250 mL Pine nuts, toasted; or walnuts, chopped 2 (4 lbs 8 ounces ea.) Pork top loin roasts, boneless As needed Salt As needed Ground black pepper Sauté onion in hot oil until soft, about 5 minutes.

Meanwhile, drain spinach and squeeze it dry.

When onion is done, remove from heat; stir together with spinach, pears, nuts, 1 teaspoon salt and 1/2 teaspoon pepper; reserve.

Cut a deep pocket lengthwise in each pork loin; stuff each loin with 1/2 the reserved stuffing; tie each roast tightly with string every 2 inches.

Roast pork at 400ºF for 1/2 hour; reduce heat to 350ºF.

Roast until internal temperature reaches 160ºF in the thickest part of the loin.

Remove from oven; put roast on a cutting board. Let rest 15 minutes covered with a towel.

Keep warm; thinly slice about 5 ounces per serving.