Nutritional Information Calories: 171 Fat: 6.4g Protein: 19.2g Carbohydrates: 8.9g Fiber: 1.1g Cholesterol: 54mg Iron: 0.8mg Calcium: 25mg Sodium: 301mg Servings Serves 10 adults, serving size 1 one inch slice of pork roast. Time To Cook 35 minutes preparation and 1 hour 25 minutes oven time. Boneless Pork Roast Stuffed With Cranberries & Pear Ingredients 1/4 cup sliced yellow onion 1/2 teaspoon dried thyme 1/2 teaspoon dried rubbed sage 2 garlic cloves, minced 1/2 cup fat free, less sodium chicken broth 1 1/2 cups peeled & chopped pears 1/4 cup dried cranberries 1/4 cup apple juice 1 2 pound boneless pork loin roast, trimmed & butterflied 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions   Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage and garlic. Saute for 3 minutes until onion is tender. Stir in broth, scraping the pan to loosen the browned onion bits. Cook for 5 minutes until liquid is almost evaporated. Add the pear pieces and cook for 5 minutes until pear is lightly browned stirring often. Add cranberries and apple juice and cook for 5 minutes until liquid is absorbed. Remove from heat and cool down to room temperature. Unroll pork roast and sprinkle both sides with salt & pepper. Spread the pear mixture over the roast, leaving a 2 inch margin around the outside edges. Roll up the roast in a jelly roll fashion starting with the short side. Secure with twine in one inch intervals. Place roast on the rack of a broiler pan or roasting pan coated with cooking spray. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees and cook for another 1 hour and 10 minutes or until meat thermometer registers 160 degrees, slightly pink. Let stand for 10 minutes before slicing into 1 inch serving slices.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.