Roast Pork Loin Stuffed with Pears & Sun-Dried Cherries with Pear-Marsala
Sauce

Mudd's Restaurant
10 Boardwalk, San Ramon, CA 94583

Recipe by Efren Zuniga

2 lbs. boneless pork loin
2 teasp. sugar
2 teasp. kosher salt
Stuffing
2 Tbsp. butter
2 shallots
1 1/2 medium pears, peeled, seeded
4 oz. sun-dried cherries
2 oz. sliced almonds

In a large saute pan, saute shallots for a minute over low heat. Dice
pears and add to the pan along with the cherries and almonds. Cook for a
couple of minutes, stirring until the pears are tender. Cool in
refrigerator. Cut a pocket into the center of the pork loin and stuff the
pear mixture into it. You could also butterfly the pork loin, fill the
middle, and roll and tie it up with cotton string. Line a roasting pan
with foil and oil so the roast wont stick. Rub salt and sugar on outside
of roast and bake at 350 for 3040 minutes, or until center temperature is
160 . Let the roast rest before slicing. Serve with Pear-Marsala Sauce,
carrots, and broccoli rabe or broccolini.

Serves 4

Pear-Marsala Sauce

1 1/2 medium pears, peeled, seeded
1 cup Marsala wine or port
4 Tbsp. unsalted butter
1/4 teasp. kosher salt

Dice pears and place in saucepan. Add wine, butter, and salt. Cover and
cook slowly until pears are tender, about 4 minutes. Puree and keep warm.

Makes 1 cup

http://www.muddsrestaurant.com/recipes.htm


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