Glazed Loin Of Pork With Stuffed Pears Recipe
Ingredients
| Loin pork | 1 1/2 Kilogram, rolled | |
| Cream cheese | 45 Milliliter | |
| Pickle | 30 Milliliter | |
| Walnuts | 40 Gram, chopped | |
| Pear | 6 , drained | |
| 6 gherkins, cut into fans | ||
| Clear honey | 30 Milliliter (For the Marinade:) | |
| Orange juice | 60 Milliliter (For the Marinade:) | |
| Sauce | 15 Milliliter (For the Marinade:) | |
| Paprika | 5 Milliliter (For the Marinade:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Weigh the meat and calculate the cooking time, allowing 20 minutes per 450g (1 lb) and 20 minutes over.
2 Combine the marinade ingredients and place in a shallow dish with the pork.
Marinate for several hours, turning frequently.
3 Preheat the oven to 200°C, 400°F, gas 6.
Remove the pork from the marinade and place it in a roastingpan.
Bake for the calculated cooking time, reducing the oven temperature after 15 minutes to 190°C, 375°F, gas 5, and basting with the marinade for the last 30 minutes.
Cool the meat on a rack.
Remove the string 4 Blend the cream cheese, pickle 4 Blend the cream cheese, pickle and walnuts and divide between the pear halves.
Garnish the cold meat with the stuffed pears and the gherkins.
2 Combine the marinade ingredients and place in a shallow dish with the pork.
Marinate for several hours, turning frequently.
3 Preheat the oven to 200°C, 400°F, gas 6.
Remove the pork from the marinade and place it in a roastingpan.
Bake for the calculated cooking time, reducing the oven temperature after 15 minutes to 190°C, 375°F, gas 5, and basting with the marinade for the last 30 minutes.
Cool the meat on a rack.
Remove the string 4 Blend the cream cheese, pickle 4 Blend the cream cheese, pickle and walnuts and divide between the pear halves.
Garnish the cold meat with the stuffed pears and the gherkins.
Chef
