Stuffed Pears and Pork Roast Recipes

Stuffed Pears and Pork Roast Recipes
  • 3 pound loin of pork
  • cooking oil
  • salt
  • 2 medium onions
  • seasoning
  • 3 ounces bread crumbs
  • 3 tablespoons melted margarine
  • 1 teaspoon powdered or freshly chopped sage
  • 1 egg
  • 2-4 dessert pears (halved)

Score the fat or skin of pork roast and brush with oil. Sprinkle lightly with salt. Make a stuffing by boiling onions until tender, chop and blend with breadcrumbs, margarine, sage, and egg. Roll the stuffing into balls and place in the center of the pear halves. Stuff the roast with any remaining stuffing by slitting the meat and making a pocket to hold the stuffing. Alternatively bake the stuffing in a separate dish for 30 minutes. Roast the pork in a 350 degree F. oven for 1 1/2 hours or until done. Place the pears in the roaster 30 minutes before the roast is done.
This pork roast recipe will serve 4 to 6.


Guide for Pork Roast Recipes

When cooking pork roasts always take note of the weight of the roast as this is what determines the length of time the roast must be cooked. Generally cook a pork roast at 350 degrees F. and it is well done when the interior temperature reaches 185 degrees F. when checked with a meat thermometer probe. If you like your pork a little rarer, the internal temperature should be 160 degrees F. and pork is safe to eat as long as the internal temperature has reached at least 140 degrees F. At this temperature the meat will be slightly pink. The following table can be a general guide for cooking any pork roast recipes


Time and Temperature Chart

FreshWeight
Pounds
Oven
Temperature
Interior
Temperature
When Done
Time per
Pound In
Minutes
Loin–Center3-4350 deg. f.185 deg. f.35-40
Loin–Whole8-15350 deg. f.185 deg. f.15-20
Loin–Ends3-4350 deg. f.185 deg. f.50-55
Shoulder–Whole12-14350 deg. f.185 deg. f.30-35
Shoulder–Boned
and rolled
4-6350 deg. f.185 deg. f.40-45
Shoulder–Cushion4-6350 deg. f.185 deg. f.35-40
Spareribs1 1/2-1 3/4350 deg. f.185 deg. f.40-45
Pork Butt4-6350 deg. f.185 deg. f.45-50
Ham10-18350 deg. f.185 deg. f.30-35

Smoked

Ham–Whole10-12300 deg. f.170 deg. f.25
Ham–Whole
Tenderized
10-12300 deg. f.145 deg. f.15
Ham–Half6300 deg. f.170 deg. f.30
Ham–Half
Tenderized
6300 deg. f.145 deg. f.20
Shank End3300 deg. f.170 deg. f.40
Butt End3300 deg. f.170 deg. f.45
Cottage Butt2-4300 deg. f.170 deg. f.35
Picnic3-10300 deg. f.170 deg. f.35