- Prep Time
- 15 mins
- Total Time
- 1 h 40 m
- Serves
- 10
Ingredients
- 1/3 cup
- olive oil
- 75 mL
- 1
- onion, finely chopped
- 4 slices
- prosciutto, finely chopped
- 1/3 cup
- finely chopped dried apricots
- 75 mL
- 1/4 cup
- finely chopped fresh sage
- 60 mL
- 3 cups
- cubed day-old bread (1/2-in./1-cm cubes)
- 750 mL
- 1/2 cup
- chicken broth
- 125 mL
- 1 1/4 tsp
- salt, divided
- 6 mL
- 3 lb
- boneless pork loin centre roast
- 1.5 kg
- 2 bunches
- kale, stemmed and chopped
- 2
- ripe pears, finely chopped
- 1 tbsp
- minced fresh ginger
- 15 mL
Directions
Step 1
Heat 3 tbsp (45 mL) oil in skillet set over medium heat. Cook onions for 3 to 5 min., or until softened. Add prosciutto, apricots and sage. Cook 2 to 3 min. until sage wilts. Toss mixture with cubed bread. Drizzle broth over top of mixture to moisten bread. Cool completely.
Step 2
Preheat oven to 400°F (200°C). Without slicing all the way through, cut roast in half horizontally and open it up like a book into one bigger piece. Add stuffing to centre of roast. Roll and tie with kitchen twine. Season with 1 tsp (5 mL) salt.
Step 3
Heat 1 tbsp (15 mL) oil in large oven-proof skillet set over medium-high heat. Sear roast 8 to 10 min., or until browned all over. Transfer to roasting pan. Cook roast 45 to 60 min. or until meat thermometer inserted in centre registers 160°F (71°C). Transfer roast to a cutting board, cover loosely with foil to rest 15 min.
Step 4
Meanwhile, heat remaining oil in large skillet set over medium-high heat. Sauté kale, pears, ginger and remaining salt 5 min. or just until kale is wilted and pears are tender. Remove twine from roast, slice and serve with kale mixture.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 560
- Fat:
- 27 g
- Saturated Fat:
- 7 g
- Carbs:
- 44 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Cholesterol:
- 100 mg
- Protein:
- 36 g
- Sodium:
- 760 mg
