Pork with Pear Stuffing

Quick Info: Servings
Contains Nuts
Contains Wheat/Gluten
Contains Red Meat
Diabetes-Friendly


Nutritional Info (Per serving): Calories: 191, Saturated Fat: 1g, Sodium: 193mg, Dietary Fiber: 2g, Total Fat: 9g, Carbs: 9g, Sugars: 3g, Cholesterol: 55mg, Protein: 20g Exchanges: Starch: 0.5, Lean Meat: 2.5
Carb Choices: 0.5

Prep Time: 20 mins
Cook Time: 40 mins

Total Time: 1 h

Ingredients

• 1/2 cup(s) pear(s)


• 1/4 cup(s) nuts, hazelnuts


• 1/4 cup(s) basil, fresh


• 1/4 cup(s) bread crumbs, soft


• 2 tablespoon onion(s)


• 1 teaspoon ginger, fresh


• 1/4 teaspoon salt


• 1/4 teaspoon pepper, black


• 12 ounce(s) pork, tenderloin


• 1 teaspoon oil, cooking


• 2 tablespoon orange marmalade, sugar-free

Preparation

1. For stuffing, in a small bowl combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and black pepper; set aside.

2. Trim any fat from meat. Butterfly meat by making a lengthwise slit down the center to within 1/2 inch of the underside. Open flat; pound with the flat side of a meat mallet to about 1/4-inch thickness.

3. Spread stuffing over meat. Fold in ends. Starting from a long side, roll up meat. Secure with 100-percent-cotton string or wooden toothpicks. Place meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of meat.

4. Roast in a 425° oven for 30 to 40 minutes or until meat thermometer registers 155°F. Brush orange marmalade over top of meat. Roast about 5 minutes more or until meat thermometer registers 160°F.