Pear ‘N’ Prosciutto Pork Loin

• 1 bottle (750 milliliters) sweet white wine
• 2 cups water
• 2 cups sugar
• 2 tablespoons ground ginger
• 2 cinnamon sticks (3 inches)
• 3 whole cloves
• 4 medium Bosc pears, peeled and quartered
• 1 boneless whole pork loin roast (3 to 4 pounds)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 thin slices prosciutto (about 4 ounces)
• 1/4 cup butter, cubed

1. In a large saucepan, combine the wine, water, sugar, ginger, cinnamon sticks and cloves; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add pears; cover and simmer for 15-20 minutes or until tender.
2. Using a slotted spoon, carefully remove pears and cool to room temperature. Continue to simmer poaching liquid, uncovered, for 15-25 minutes or until reduced to 2 cups. Remove and discard cinnamon sticks and cloves. Set liquid aside.
3. Cut a lengthwise slit down center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with prosciutto and pears. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string.
4. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350u0b0 for 1-1/2 to 2 hours or until a thermometer reads 160u0b0. Cover and let stand 10-15 minutes before slicing.
5. Add remaining salt and pepper to poaching liquid and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in butter until melted. Serve with meat.

sweet white wine, water, sugar, ground ginger, cinnamon, cloves, pork loin, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/pear-n-prosciutto-pork-loin/ (may not work)