This is what I made for my Christmas dinner with roasted red potatoes and a salad.
Pear and Cranberry Stuffed Pork Roast
Butterfly the roast, and place it between plastic wrap. With a meat pounder or mallet, flatten the roast evenly to ½” thick. Spray a roasting pan with nonstick spray. Place roast in pan. Cut 6-8 long pieces of string.
1 teaspoon olive oil
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)
1/2 cup dried cranberries
1/4 cup apple juice
1 (2-pound) boneless pork loin roast, trimmed and butterflied
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.
Sprinkle both sides of roast 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 in a roasting pan coated with cooking spray.
Bake at 350 degrees for 30 minutes, or until a thermometer registers 160 degrees (slightly pink in the middle). Let stand for 10 minutes before slicing into 1-inch-thick slices.
Yield: 10 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 171(34% from fat); FAT 6.4g (sat 2.3g,mono 2.7g,poly 0.5g); PROTEIN 19.2g; CHOLESTEROL 54mg; CALCIUM 25mg; SODIUM 301mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 8.9g