Pear and Cherry Stuffed Pork Loin
Prep time
Cook time
Total time
A sweet and savory stuffed pork loin filled with pears and cherries.
Serves: 3 servings
  • 1.44 lbs Pork Loin, thick cut (3 pieces)
  • ½ Tbsp. butter (I used Brumble & Brown)
  • ½ cup pear, peeled, diced into bite size pieces (120 grams)
  • 10 cherries, pitted, cut in half
  • ¼ cup onion, diced small
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp brown sugar
  • ½ cup chicken broth or apple cider, divided
  1. Preheat oven to 400 degrees
  2. Cut a pocket into the thickest part of the pork, be careful not to cut all the way through. Season the inside with salt & pepper, set a side
  3. In an oven proof skillet, add butter, pears, cherries, onions and salt & pepper. Cook until tender, add ¼ cup of chicken broth and brown sugar. Stir until and most of the juice is evaporated.
  4. Add pear and cherry mixture into the pocket of the pork loin. If you have left over, just leave it in the skillet. Add Pork to skillet and brown on all sides.
  5. Add remaining chicken broth and bake in oven for 30 minutes or until pork is no longer pink.
Calories per stuffed pork loin: 357.5, Fat: 8.6, Cholesterol: 18, Sodium: 134, Potassium: 119, Carbs: 12.6, Fiber: 1.6, Sugar: 5, Protein: 56
Nutrition Information
Serving size: 1 Pork Loin
Recipe by PB + P Design at