Stuffed Pork Roast With Cranberry Sauce Recipes

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CRANBERRY-STUFFED CROWN ROAST OF PORK



Cranberry-Stuffed Crown Roast of Pork image

This is my favorite party roast - everyone just loves it! It makes such a statement when you place it on the table, and the flavor is incredible.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 25

1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 pork crown roast (12 ribs and 7 pounds)
STUFFING:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
5 cups cubed day-old bread
1 cup chicken broth
2/3 cup cooked long grain rice
1/2 cup cooked wild rice
1/3 cup chopped fresh cranberries
1/4 cup minced fresh parsley
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons poultry seasoning
1/2 teaspoon pepper
CRANBERRY GRAVY:
1 cup hot water
3 tablespoons all-purpose flour
1 teaspoon brown sugar
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup cranberry juice

Steps:

  • Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour. , In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. , Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing., Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. , In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

Nutrition Facts : Calories 385 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.

STUFFED PORK ROAST WITH CRANBERRY SAUCE



Stuffed Pork Roast with Cranberry Sauce image

Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.

Provided by Charlotte J

Categories     Pork

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 13

4 lbs boneless pork loin
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup water
1/2 cup sugar
1 lb fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
  • Do not cut all the way through.
  • Set aside.
  • Melt butter in medium heavy skillet over medium-high heat.
  • Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
  • Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
  • Mince using on/off turns.
  • Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
  • Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
  • Bake remaining stuffing in small casserole for 30 minutes.
  • Meanwhile, combine water and sugar in 3-qt.
  • non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
  • Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
  • Puree in food processor and strain to remove skins.
  • Stir in salt and pepper.
  • Reheat gently, if necessary, before serving.
  • Let roast stand 10 minutes before slicing thinly to serve.
  • Serve pork, with extra stuffing on side, with cranberry sauce.

Nutrition Facts : Calories 345.4, Fat 22.5, SaturatedFat 7.3, Cholesterol 81.5, Sodium 248.4, Carbohydrate 11.6, Fiber 2.1, Sugar 8, Protein 24.1

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING



Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing image

From the Great Big Food Show

Provided by Bobby Flay

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 23

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch ground cloves
3 tablespoons brown sugar
1 tablespoon cascabel powder
2 tablespoons chopped cilantro leaves
1(1 1/2 to 2 pound) pork tenderloin, butterflied
Salt and freshly ground black pepper
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
2 tablespoons vegetable oil
Sauce, recipe follows
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice concentrate, thawed
2 teaspoons chipotle puree
1 teaspoon black peppercorns
2 tablespoons cold butter
Salt

Steps:

  • Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
  • Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees F.
  • Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
  • Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

CROWN ROAST OF PORK WITH CRANBERRY STUFFING



Crown Roast of Pork with Cranberry Stuffing image

The appearance and flavor of this roast will surely impress your quests!

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 8-10 Servings

Number Of Ingredients 18

Spice Rub:
1 tablespoon Spice Islands® Garlic Salt
1 tablespoon Spice Islands® Poultry Seasoning
1 tablespoon Spice Islands® Thyme
2 teaspoons Spice Islands® Ground Saigon Cinnamon
2 teaspoons Spice Islands® Medium Grind Black Pepper
1-½ teaspoons Spice Islands® Paprika
1/4 teaspoon Spice Islands® Ground Cloves
Stuffing and Pork:
¼ cup Mazola® Corn Oil
¼ cup butter
1-½ cups chopped celery
1 cup chopped onion
½ cup dried cranberries
½ cup chopped dried apricots
6 cups firm white bread, cubed, dried (about 6 slices)
1 cup reduced sodium chicken broth
12 to 16 bone tied, crown roast pork (about 8 pounds)

Steps:

  • Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

An easy and impressive dish that tastes wonderful.

Provided by tahoegirl

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 10

Number Of Ingredients 8

1 cup chicken flavored dry stuffing mix
½ cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
¼ cup finely chopped onion
salt and black pepper to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
  • Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  • Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
  • Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING



Pork Chops with Cranberry Sauce & Stuffing image

Bake pork chops on a layer of sweet and sour cranberry sauce for Pork Chops with Cranberry Sauce & Stuffing! Cranberry sauce isn't only good with turkey, after all. Plus, our pork chops with cranberry sauce is prepped in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (16 oz.) whole berry cranberry sauce
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Steps:

  • Heat oven to 375ºF.
  • Prepare stuffing as directed on package.
  • Spread cranberry sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
  • Bake 30 to 35 min. or until chops are done (145ºF), uncovering after 25 min. Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

CHEESE-STUFFED PORK ROAST



Cheese-Stuffed Pork Roast image

I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.-Kara Holtkamp, West Point, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 17

1 tablespoon all-purpose flour
1/4 teaspoon lemon-pepper seasoning
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
1 cup shredded Swiss cheese
1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon each dried marjoram, oregano and basil
CREAM SAUCE:
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
Salt to taste

Steps:

  • In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

Nutrition Facts : Calories 303 calories, Fat 21g fat (12g saturated fat), Cholesterol 109mg cholesterol, Sodium 293mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

CRANBERRY-STUFFED PORK LOIN



Cranberry-Stuffed Pork Loin image

Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.

Provided by Purplefiend

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs boneless center cut pork loin roast (single loin)
salt
pepper
1 cup roasted garlic and sweet onion jam (Roasted Garlic and Sweet Onion Jam)
3/4 cup dried cranberries
1 teaspoon garlic salt
1 teaspoon pepper
3/4 cup dry white wine or 3/4 cup apple juice
1 -1 1/2 cup chicken broth
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 325°F
  • To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
  • Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
  • Sprinkle cranberries onto jam.
  • Starting at a long side, roll meat up.
  • Tie snugly at 3 inch intervals with 100% cotton string.
  • Place the rolled pork loin roast on a rack in a shallow roasting pan.
  • Sprinkle with garlic salt and pepper.
  • Insert a meat thermometer into center of roast (the thickest part).
  • Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
  • Remove the roast from the pan.
  • Cover with foil; let stand for 15 minutes before carving.
  • Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
  • Strain and measure pan juices.
  • Add chicken broth, if necessary, to equal 1 1/2 cups total.
  • In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
  • Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
  • To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
  • Serve with gravy.

Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5

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CRANBERRY & APPLE-STUFFED PORK ROAST - SAFEWAY
Step 2. Preheat the oven to 350°F (180°C). Butterfly the loin to open like a book by slicing 2/3 of the way through the roast lengthwise, and lay it flat on a clean work surface. Spread the stuffing mixture along the centre of the pork loin. Fold the roast back together and tie securely with butcher’s twine. Step 3.
From safeway.ca


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


ORANGE CRANBERRY PORK LOIN ROAST RECIPE - THE COOKIE ROOKIE®
2018-11-20 In a medium bowl, stir together the 1/2 cup orange juice, vinegar, marmalade, and cranberry sauce. Place seared pork in a large roasting pan and pour sauce over the pork. Cook for 60-80 minutes or until internal temperature reaching …
From thecookierookie.com


ROAST PORK LOIN WITH CRANBERRY SAUCE - FOOD TO LOVE
1976-07-31 Blend or process pork trimmings with half the butter; place in a large bowl. Heat oil in a medium frying pan; cook onion and garlic, stirring, over heat until onion softens. Add remaining butter, then salami, nuts, cranberries and sage; cook for 2 minutes. Transfer mixture to a medium bowl; cool.
From foodtolove.co.nz


APPLE AND PORK TENDERLOIN RECIPES - THERESCIPES.INFO
Perfect Roasted Pork Tenderloin with Apples - Inspired Taste best www.inspiredtaste.net. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil.
From therecipes.info


CRANBERRY APPLE PORK LOIN ROAST RECIPE - FOOD NEWS
1 (3 lb) boneless pork top loin roast 1 (16 oz can) whole cranberry sauce 1 (15 oz can) apricot halves in light syrup, drained 1/2 cup chopped onion 1/2 cup snipped, dried apricots 2 tbsp. sugar 1 tsp. dry mustard 1/4 tsp. cayenne pepper 1 tbsp. cornstarch 1 tbsp. cold water
From foodnewsnews.com


A CHRISTMAS ROAST BOTH BEAUTIFUL AND FLAVOURFUL: RECIPE FOR STUFFED ...
2015-12-15 Article content. 1. Heat the oven to 350°F. Line a 9-by-9-inch baking pan with foil, then mist with cooking spray. 2. In a large skillet over …
From nationalpost.com


10 BEST PORK CROWN ROAST WITH STUFFING RECIPES - YUMMLY
2022-05-30 264,685 suggested recipes. Crown Roast of Pork with Walnut-Rhubarb Stuffing Pork. cinnamon, allspice, walnut halves, crown roast of pork, rhubarb and 10 more. Low FODMAP Crown Roast of Pork with Sourdough Apple & Sausage Stuffing fodmapeveryday.com. black pepper, water, water, chicken soup base, cornstarch, crown roast of pork and 8 more.
From yummly.com


10 BEST CRANBERRY STUFFED PORK TENDERLOIN RECIPES | YUMMLY
2022-05-21 Dijon mustard, pork tenderloin, olive oil, cream cheese, soy sauce and 7 more Stuffed Pork Tenderloin Chewie Chews celery, chicken stock, olive oil, onion flakes, bread, pepper and 9 more
From yummly.com


CRANBERRY STUFFED CROWN ROAST OF PORK RECIPE - FOOD NEWS
1 (16 rib) Crown roast of pork (about 10 lbs.) 1/8 tsp. salt 1/2 tsp. pepper 1/2 lb. bulk pork sausage 1 (8 oz.) pkg. herbed seasoned stuffing mix 1 (16 oz.) whole berry cranberry sauce 1 1/2 c. chopped cooking apples 1/4 c. butter, melted
From foodnewsnews.com


PEAR AND CRANBERRY STUFFED PORK ROAST RECIPE | MYRECIPES
Step 2. Preheat oven to 400°. Step 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.
From myrecipes.com


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