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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
15 mins
Total Time
01 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

For richer stuffing use day-old egg bread.

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Nutrition Facts

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
560
Fat:
27
Saturated Fat:
7
Carbs:
44
Fibre:
3
Sugar:
10
Cholesterol:
100 mg
Protein:
36
Sodium:
760 mg
Potassium:
0