• Home
  • Roasted pork loin stuffed with kiwi and pears
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
pork loin 1 kg
kiwi 2 pcs
pear Conference 2 pcs
lemon 1/2 pc
bread 4 slices
white wine dry 100 ml
butter 20 g
vegetable oil
ground black pepper
salt
Share

Roasted pork loin stuffed with kiwi and pears

Roasted pork loin stuffed with kiwi and pears

Ingredients

Have you decided what main course to make for your New Year Eve feast? Not yet? Then we have a suggestion for you: roasted pork loin stuffed with kiwi and pears. Interesting combination of meat, fruit, white wine flavors – isn’t it a great idea for the holiday feast!


Anastasiya Matveeva

Recipe author

Anastasiya lives in Moskow, she is young food photographer, adore cooking and shoot food. She is well rounded, active and purposeful, dreams to learn confectionery-making and become a professional photographer to open her own homemade confectionery or photo school.

Steps

1
Done

Step 1

Preheat the ingredients.

2
Done

Step 2

Preheat the oven to 180 C (350 F). Peal two ripe kiwis and pears, remove the pears cores, then dice all the fruit. Sprinkle the pears with the lemon juice, then stir.

3
Done

Step 3

Heat up the butter in a saucepan, sauté kiwis and pears for 3 minutes, stirring regularly. Cut crust off the bread slices and toast them dry in the oven for 10 minutes, then crumble up with a blender. Mix the fruit and bread crumbles in a bowl.

4
Done

Step 4

Slice the meat lengthways along the middle without slicing all the way through and leaving about 2 cm along the edge uncut.

5
Done

Step 5

Open the meat cut as a book, season with salt and pepper.

6
Done

Step 6

Spread the fruit stuffing over one half of the meat, cover with the other half, secure with skewers along the edge. Season with salt and pepper all over.

7
Done

Step 7

Turn the heat in the oven up to 200 C (400 F). Preheat the vegetable oil in a frying pan and shallow-fry the meat on each side for 2-3 minutes until golden brown. Transfer the meat to a roasting tray and roast for 50 minutes. Turn the heat down to 180 C (350 F), pour the wine in the roasting tray and roast the pork for 20 more minutes.

8
Done

Step 8

Before serving remove the skewers and cut the roasted meat into one-serving-size slices.

9
Done

Step 9

This roasted pork stuffed with kiwi and pears is the best when served hot.

10
Done

Step 10

Enjoy!

Roasted pork loin stuffed with kiwi and pears

Have you decided what main course to make for your New Year Eve feast? Not yet? Then we have a suggestion for you: roasted pork loin stuffed with kiwi and pears. Interesting combination of meat, fruit, white wine flavors – isn’t it a great idea for the holiday feast!

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 1 hour 30 mins

Ингредиенты

  • 1 kg pork loin
  • 2 pcs kiwi
  • 2 pcs pear
  • 1/2 pc lemon
  • 4 slices bread
  • 100 ml white wine
  • 20 g butter
  • vegetable oil
  • ground black pepper
  • salt

Способ приготовления

  • Preheat the ingredients.

  • Preheat the oven to 180 C (350 F). Peal two ripe kiwis and pears, remove the pears cores, then dice all the fruit. Sprinkle the pears with the lemon juice, then stir.

  • Heat up the butter in a saucepan, sauté kiwis and pears for 3 minutes, stirring regularly. Cut crust off the bread slices and toast them dry in the oven for 10 minutes, then crumble up with a blender. Mix the fruit and bread crumbles in a bowl.

  • Slice the meat lengthways along the middle without slicing all the way through and leaving about 2 cm along the edge uncut.

  • Open the meat cut as a book, season with salt and pepper.

  • Spread the fruit stuffing over one half of the meat, cover with the other half, secure with skewers along the edge. Season with salt and pepper all over.

  • Turn the heat in the oven up to 200 C (400 F). Preheat the vegetable oil in a frying pan and shallow-fry the meat on each side for 2-3 minutes until golden brown. Transfer the meat to a roasting tray and roast for 50 minutes. Turn the heat down to 180 C (350 F), pour the wine in the roasting tray and roast the pork for 20 more minutes.

  • Before serving remove the skewers and cut the roasted meat into one-serving-size slices.

  • This roasted pork stuffed with kiwi and pears is the best when served hot.

  • Enjoy!

previous
Herring in furs salad with avocado
next
Chocolate no-bake mousse cake
previous
Herring in furs salad with avocado
next
Chocolate no-bake mousse cake

Add Your Comment