Pear And Cranberry Stuffed Pork Roast

• Cooking spray
• 1/4 cup sliced onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rubbed sage
• 2 garlic cloves, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 cups chopped peeled pear (about 2)
• 1/4 cup dried cranberries
• 1/4 cup apple juice
• 1 (2-pound) boneless pork loin roast, trimmed and butterflied
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Saute 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. Add the pear; cook for 5 minutes or until pear is lightly browned, stirring often. Add cranberries and apple juice; cook 5 minutes or until liquid is absorbed. Remove from heat; cool to room temperature.
2. Preheat oven to 400u0b0.
3. Unroll roast; sprinkle both sides with salt and pepper. Spread the pear mixture over roast, leaving a 2-inch margin around the outside edges. Roll up roast, jelly-roll fashion, starting with short side. Secure at 1-inch intervals with twine. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray.
4. Bake at 400u0b0 for 15 minutes. Reduce heat to 325u0b0 (do not remove from oven); cook for 1 hour and 10 minutes or until a thermometer registers 160u0b0 (slightly pink). Let stand for 10 minutes before slicing into 1-inch-thick slices.
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cooking spray, onion, thyme, sage, garlic, chicken broth, peeled pear, cranberries, apple juice, pork loin roast, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pear-cranberry-stuffed-pork-roast (may not work)