Pear and Cranberry Pork Roast

Here's another pork recipe (because we're all tired of turkey leftovers!) filled with lots of fruit, nuts and veggies.

2 lb boneless porkloin
1 cup chopped, unpeeled Bosc pear
1 cup fresh cranberries
1/4 cup chopped walnuts
1 tbsp dried cranberries
1 tsp minced fresh garlic
2 tbsps finely chopped celery
1/2 cup chopped onion
1 slice brown bread, crust removed and cubed
1 tbsp sundried tomatoes
1 tbsp white wine vinegar
1 tbsp honey
rosemary, salt and pepper to taste

Lightly brown onion, celery and garlic in a little olive oil. Add the bread and lightly toast it. Remove from heat and add cranberries (both types), sundried tomatoes, walnuts, rosemary, salt, pepper, white wine vinegar and honey. Toss in the pears. Cool.

Butterfly the pork and sprinkle with salt and pepper. Spread the filling evenly,

roll it up and tie to secure with kitchen string.

Brush with oil and place in a 400 F oven for 30 minutes. Baste with the pan juices, add any leftover filling to the pan and return to the oven an additional 30-40 minutes. Let rest 10 minutes before slicing. Heat the browned pan and add a little water or broth for a lovely brown au jus.