Pork Steak Recipe With Pear Stuffing

Pear Stuffed Pork Ingredients

24 ounce pork tenderloin
1 cup pear
4 tablespoon onions
½ cup hazelnuts
2 teaspoon fresh ginger, grated
½ cup fresh basil, snipped
½ cup soft bread crumbs
4 tablespoon orange marmalade, sugar free
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoon cooking oil

Method:

Trim away any visible fat from the pork. Butterfly meat – this is done by making a sharp lengthwise slit in the center of the meat within ½ inch of underside. Open the meat flat and pound it with the flat side of a meat mallet to about ½ – ¼ inch thick.
For stuffing: Combine the pears, hazelnuts, onions, bread crumbs, grated ginger, salt and freshly ground black pepper in a small bowl and leave aside.
Spread the prepared stuffing over the meat and fold in the ends. Roll up the meat. To secure the roll tie it up with cotton strings or use wooden toothpicks.
Place the pork roll on a rack of a shallow roasting pan. Lightly brush all sides of the meat roll with cooking oil. Insert a meat thermometer in the center of the meat roll and place the pan in a 425 degree Fahrenheit oven.
Bake for about 40 to 45 minutes for medium doneness. The thermometer should register 155 degree Fahrenheit. Remove the pan carefully from the oven and brush sugar free orange marmalade on top of the meat.
Place the roll in the oven again and roast for 5 to 6 minutes more or until the thermometer reads 160 degree Fahrenheit. Remove the meat roll from the oven and wrap it with a foil. Let it stand for 10 minutes. Remove the foil and cut the meat into slices. Serve warm. This recipe makes 8 servings.

Health Tip:

Pork with pear stuffing recipe provides 191 calories, 9 gm carbohydrates, 2 gm fiber, 20 gm proteins and 9 gm total fat per serving.
This recipe provides 55 mg cholesterol and 1 gm saturated fat per serving. If you use whole red meat without trimming the visible fat then the fat content along with cholesterol values will change. This is because red meat is considered a good source of cholesterol and saturated fat.
This recipe provides moderate amounts of sodium – 193 mg sodium per serving. To decrease the sodium values of this recipe avoid adding salt in the stuffing (in step 2) or just add a dash of salt.