Category Archives: Pork

VALENTINES CHOCOLATE

11 Saturday Feb 2017

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I wanted to move outside of my comfort zone for Valentines one year, to surprise and delight my wonderful husband and our friends – in life, relationships and food it’s essential and powerful to try new things.

The Coffee Encrusted Pork Tenderloin with White Chocolate Sauce is an interesting, unexpected, but delicious and delightful mix of sweet and savory, inspired by a fabulous fundraising dinner we attend each year, where Chef Miles James incorporates chocolate into each decadent course.

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

COFFEE ENCRUSTED PORK TENDERLOIN WITH WHITE CHOCOLATE SAUCE

6 tablespoons butter, divided
3 teaspoons flour
3/4 cup broth
2 ounces white chocolate
1 pork tenderloin, sliced into 3/4 inch pieces
6 tablespoons finely ground coffee, for dredging
salt and pepper

To make the White Chocolate Sauce: Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well. Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste. Remove the saucepan from the heat and add the white chocolate, stir until melted.
For the Pork Tenderloin: Melt 3 tablespoons butter in a skillet, over medium heat. Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides. Cook the pork until done, about 5 minutes on each side.
Enjoy!

 

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PORK AND HOMINY POSOLE SOUP and PULLED PORK

12 Thursday May 2016

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Great pork dinners from the slow cooker!

PORK AND HOMINY POSOLE SOUP

pork and hominy posole soup

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

salt and freshly ground black pepper

1 2-pound boneless pork shoulder

1 onion, chopped

4 cups chicken broth

1 (15.5-ounce) can diced tomatoes

1 (15.5-ounce) can hominy, drained

1 (15.5-ounce) can pinto beans, rinsed

2 tablespoons lime juice

chopped avocado, cilantro and crumbled feta cheese for serving

Combine the cumin, paprika, oregano, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with the mixture, then transfer to a slow cooker. Add the onion, broth, tomatoes, hominy and beans and stir to combine. Cover and cook until the pork is tender, on LOW for 5 to 6 hours, or on HIGH for 4 to 5 hours.

Shred the pork using two forks and mix it into the cooking liquid. Stir in the lime juice and season to taste with salt and pepper. Serve the soup topped with the avocado, cilantro and cheese.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

PULLED PORK

pulled pork

1 tablespoon olive oil

1 (2 1/2-pound) pork sirloin boneless roast

salt and freshly ground black pepper

10 garlic cloves, skin on

3 cups chicken broth

In a large skillet over high, heat the oil. Season the pork with salt and pepper, then add the pork to the skillet and sear on all sides until very well browned, with a nice outer crust, about 15 minutes. After 10 minutes, add the garlic cloves, turning them every once in a while so that they brown on all sides. Transfer the pork and garlic to a slow cooker. Return the skillet to high heat, add 1 cup of broth and bring to a simmer, scraping the bottom of the pan to release any stuck bits. Pour the liquid over the pork, then add another 2 cups of broth to the slow cooker.

Cook for 5 1/2 to 6 hours on HIGH or 9 to 10 hours on LOW, or until the pork starts to fall apart when tested with a fork.

Let the pork rest for 20 minutes. Use a slotted spoon to transfer the pork and garlic to a platter, squeeze the garlic out of the skins and discard the skins, use two forks to pull the pork into shreds. Moisten the meat and garlic with juices from the slow cooker.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016

www.arkansasonline.com/

CORIANDER COCONUT BRAISED RIBS

21 Thursday Apr 2016

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Like most people, I frequently dash through my day, going from one activity to another and often doing multiple things at one time. I adore and appreciate the Slow Cooker, as once the ingredients are prepared, dinner is ready without requiring any further effort or attention, allowing me to focus on other tasks.

CORIANDER COCONUT BRAISED RIBS

coriander coconut braised ribs

3 to 3 1/2 pounds of country-style pork ribs

1/4 cup brown sugar

1 1/2 tablespoons of ground cumin

1 1/2 tablespoons of ground coriander

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

2 tablespoons canola oil, divided

1 1/2 cups chopped sweet onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon red curry paste

2 jalapeno peppers, seeded and finely chopped

1 teaspoon soy sauce

1 can coconut milk

2 tablespoons lime juice

Trim excess fat from ribs. Stir together brown sugar, cumin, coriander, salt, black pepper and cinnamon. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides in 1 tablespoon of hot oil, over medium-high heat. Place in a slow cooker.

Wipe skillet clean. Cook onion in remaining 1 tablespoon of hot oil, 6 minutes or until tender. Add garlic, ginger, curry paste and jalalpeno peppers, cook for 1 minute. Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW for 5 hours or until the pork is tender.

Transfer ribs to a serving platter, cover with foil to keep warm. Pour liquid from slow cooker through a strainer into a glass measuring cup. Let stand 5 minutes. Skim the fat from the liquid. Transfer liquid to a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium and cook for 6 minutes or until reduced to 1 1/2 cups. Stir in lime juice, serve with ribs.

Enjoy!

Recipe adapted from Southern Living, January 2016

www.southernliving.com/

 

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

03 Thursday Mar 2016

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Joy is taking dinner to a friend, when you have more than enough for your own family.

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

pork tenderloin with orange mustard glaze

3/4 cup orange juice

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons soy sauce

1/4 cup mustard

1 1/4 pounds pork tenderloin

1 tablespoon olive oil

1 clove garlic, minced

1 shallot, finely chopped

1/2 cup orange juice

1/4 cup half-and-half

1/4 cup mustard

salt and pepper to taste

In a sealable bag, combine 3/4 cup orange juice, 1/4 cup olive oil, sesame oil, soy sauce and 1/4 cup mustard, to make the marinade. Remove and reserve half of the marinade. Add the pork tenderloin to the bag and marinate for 3 hours or longer in the refrigerator.

Heat oven to 425F. Remove the pork and discard the marinade in the bag. Place the pork in a pan, and bake for 15 to 20 minutes, until the center of the pork reaches 140 to 145F, basting with the reserved marinade. Remove from the oven and allow to rest while making the sauce.

In a small skillet, heat 1 tablespoon of olive oil. Add the garlic and saute 1 minute. Add the shallot and saute until tender. Deglaze the pan with orange juice and reduce heat. Stir in the half-and-half and mustard. Continue to cook until heated through. Season with salt and pepper.

Slice the pork on the diagonal, drizzling with a little sauce. Serve with extra sauce on the side.

Enjoy!

Recipe adapted from The Northwest Democrat Gazette, October 2015

www.nwaonline.com/

 

CAST IRON PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

29 Sunday Nov 2015

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I love to travel and experience wonderful new places as well as returning to tried and familiar areas, and I LOVE coming back home. There is something deeply satisfying about preparing a heartwarming meal for my family and sitting joyfully around our table after being out of town.

CAST IRON PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

cast iron pork tenderloin with blackberry sauce

1 pork tenderloin

1 tablespoon olive oil

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 1/2 cups blackberries

1/4 cup molasses

1/4 cup ketchup

1 1/2 tablespoons whole-grain mustard

1 tablespoon red wine vinegar

1 tablespoon bourbon

1/2 teaspoon hot sauce

Place a large cast-iron skillet in the oven, heat to 425F. Rub the oil over the tenderloin then season with salt and pepper.

Combine the blackberries, molasses, ketchup, mustard, red wine vinegar, bourbon, a pinch of salt and the hot sauce in a food processor, puree until smooth. Strain into a small saucepan, discard the seeds.

Cook the mixture over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.

Meanwhile, transfer the hot skillet to the stove top, place over medium-high heat. Add the pork tenderloin, sear for 2 minutes all around, then return the skillet to the oven. Roast 8 minutes or until a thermometer inserted into the center of the meat registers 145F.

Transfer the tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes, then cut it on the diagonal into slices. Serve with the blackberry sauce.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, September 2015

www.arkansasonline.com/news/features/food/

MARINATED PORK SHOULDER SANDWICHES AND SIMPLE COLESLAW

12 Saturday Sep 2015

Posted by in Pork, Recipes, Vegetables

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This year the Houseboat Vacation was cut a bit short for us ladies. I left after a few days, so Mum and my Aunt could catch their plane back to New Zealand, and my daughter could catch her bus to school. Although it was very difficult to leave, I did enjoy the quiet and calm, getting my daughter settled into a new school and the solitary, tranquil time to myself to catch up on life after a busy summer.

MARINATED PORK SHOULDER SANDWICHES

marinated pork shoulderFOR MARINADE

1 cup chopped onion

1/2 cup chopped garlic

1/2 cup brown sugar

2 tablespoons cajun seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon crushed red pepper

1 teaspoon salt

1 cup white vinegar

1/2 cup wine

1/2 cup Italian dressing

1/4 cup apple juice

1/3 cup Worcestershire sauce

2 tablespoons corn syrup

2 teaspoons molasses

2 dashes soy sauce

FOR PORK

1 (8-pound) bone-in pork shoulder roast

hamburger buns

MAKE MARINADE

Mix all ingredients in a bowl.

PREPARE PORK

Score pork on all sides with a knife, making 1/4-inch cuts in a cross hatch pattern. Put pork into a large zip-top plastic bag set inside a bowl. Pour half of marinade over pork in bag and turn pork to coat. Press out excess air, seal bag and chill at least 4 hours and up to 24. Chill remaining marinade.

Prepare an outdoor grill for indirect cooking (I used the oven). Remove pork from bag and pour marinade from bag and reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Chill 2 1/2 cups to use as a finishing sauce later. Keep remainder to baste pork..

Set pork on unlit side of grill with a disposable foil pan beneath it to catch drips. Grill, covered, turning and brushing with marinade every hour and maintaining medium-low heat, until a meat thermometer inserted into the thickest park registers 185F to 190F, and pork is tender, about 7 to 8 hours. Transfer pork to a platter, cover with foil and let stand for 20 minutes. Shred pork and drizzle with reserved sauce.

Serve on buns.

Enjoy!

SIMPLE COLESLAW

simple coleslaw

6 cups shredded cabbage

2 cups grated carrot

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

salt and freshly ground black pepper

In a bowl, toss together cabbage, carrots, mayonnaise, mustard and vinegar. Season with salt and pepper.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

 

 

 

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

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When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

08 Thursday Jan 2015

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The sweet burst of pineapple and crisp bite of radish in these Pork Tacos, help bring a little sunshine to these long, dreary winter days.

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

pork tacos al pastor

1 (4 to 5 pound) boneless pork shoulder roast

2 teaspoons salt

1 (12 ounce) bottle of white ale

2 (8 ounce) cans of pineapple tidbits in juice

1 (7 ounce) can chipotle peppers in adobo sauce

1 1/2 cups fresh pineapple

1/3 cup chopped fresh cilantro

1/4 cup red onion, finely diced

2 tablespoons fresh lime juice

1 teaspoon salt

1/2 teaspoon crushed red pepper

16 (6 inch) corn tortillas, warmed

TOPPINGS: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado

Rub roast with salt and place in a lightly greased slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Transfer pork to a cutting board, shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

Stir together fresh pineapple, cilantro, red onion, lime juice, salt and crushed red pepper. Serve pork in warmed tortillas with pineapple mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

PORK CHOPS WITH SAUERKRAUT AND APPLES

05 Monday Jan 2015

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This dish is a wonderful wintery combination of flavors. As it simmers in the slow cooker, and takes very little time to prepare, it is perfect for easing the transition from relaxing Christmas break, to busy, bustling regular routine.

PORK CHOPS WITH SAUERKRAUT AND APPLES

pork chops with saurkraut

2 sweet potatoes

2 onions, chopped

2 Granny Smith apples, cored and sliced

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground black pepper

1/2 cup apple juice

6 pork chops

2 cups sauerkraut, rinsed

Place sweet potatoes and onions in a slow cooker. Cover with apples. In a small bowl, combine brown sugar, cinnamon and pepper, and sprinkle over apples. Add water.

Meanwhile, in a large skillet, cook pork chops on medium-high for 2 minutes on each side to slightly brown. Place over apples. Spread sauerkraut over chops. Cover and cook for 5 to 6 hours on LOW or until chops are 145F.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET and SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

08 Wednesday Oct 2014

Posted by in Appetizers, Entertaining, Fall, main, Pork, Recipes

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As I already had a fruit mixture made – from a gathering I had hosted for a friend earlier in the week – and my brother took over the pounding duties, to get the pork loin to the specified thickness – I found this elaborate looking Spicy Fruit Stuffed Pork Loin, actually came together quite easily.

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET

dried fruit with endive

1 cup red wine

1 1/2 ounces of dried apples, diced

2 ounces dried apricots, diced

2 ounces dried cherries, roughly chopped

1 1/2 ounces golden raisins

2 tablespoons honey

1 tablespoon lemon zest

pinch of salt

2 cinnamon sticks

2 ounces walnuts, toasted and chopped

leaves from 2 heads of Belgian endive

In a small saucepan, over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature. Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately.

Enjoy!

Recipe adapted from Williams Sonoma

http://www.williams-sonoma.com/recipe/endive…

SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

spicy fruit stuffed pork loin

PORK LOIN

2 (7 ounce) packages mixed dried fruit bits

2 tablespoons dark brown sugar

1 tablespoon chopped fresh sage

1/4 teaspoon dried crushed red pepper

1 (4 pound) boneless pork loin

1 1/2 teaspoons salt, divided

1 1/2 teaspoons coarsely ground black pepper, divided

kitchen string

2 tablespoons olive oil

ROASTED PEARS AND ONIONS

6 firm, ripe pears, core each pear and cut into 4 wedges

2 tablespoons butter, melted

2 teaspoons fresh lemon juice

2 teaspoons honey

1/4 teaspoon finely chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10 ounce) packages of cipollini onions, peeled

GLAZE

1/2 cup pear preserves

PREPARE PORK LOIN:

Bring mixed fruit bits, brown sugar, sage and crushed red pepper to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).

Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the other side (do not cut pork all the way through). Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap (I used parchment paper). Flatten to 1/2 inch thickness using a meat mallet. Sprinkle with 1/2 teaspoon each salt and pepper.

Spoon fruit mixture over pork, leaving a 1/2 inch border around the edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2 inch intervals. Sprinkle with remaining 1 teaspoon of salt and 1 teaspoon of pepper.

Heat oven to 375F. 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). Place seam side down in pan.

PREPARE ROASTED PEARS AND ONIONS:

Stir together butter, lemon juice, honey, rosemary, salt and pepper. Stir in onions, and pear wedges.

Spoon mixture around roast in pan. Bake for 1 hour to 1 hour and 5 minutes, or until meat thermometer inserted into thickest portion of stuffing registers 135F, stirring pear mixture half way through. Cover with aluminum foil, let stand for 15 minutes.

PREPARE GLAZE

Microwave preserves in a microwave-safe bowl at high for 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork and serve with roasted pears and onions and pan juices. Garnish with fresh sage leaves if desired.

Enjoy!

Recipe adapted from Southern Living, November 2011

http://www.southernliving.com/food