Poached Pear stuffed Pork Loin


It’s fall people.  Crunchy leaves, pumpkin lattes, apple pie.   And all the food bloggers are all like ” what do you prefer?  Pumpkin or Apple?  “Apple or Pumpkin?”

Companies come up with pumpkin and apple Everything like nothing else fall even exists!    They don’t mention squash, parsnips, dates, sweet potatoes or PEARS!  Oh my goodness!  I love pears! Forget pumpkin.  Fall is Pear season!  USA pears have 10 types of pears that are being harvested now!  They’re so good!  I chose to use a yellow Bartlett pear for this recipe. 

They are so good! I especially love them when they are really ripe! I picked up a huge bag of pears from the store a few weeks ago, and it was a little embarrassing how fast I gobbled one up right when I walked through the door!

Deciding whether a pear is perfectly ripe to eat is easy.  Simply apply gentle pressure to the narrow “neck” of the pear with your thumb.  If it yields to the pressure, it’s ripe.

When the folks at Usa Pears asked me to come up with a poached pear recipe, I instantly thought of my dad, telling me about the best pork dish he ever ate.  He told me he was in Germany at the time, and it was “Pear Stuffed Pork Loin”.  Also, it made sense to poach the pears in Hard Pear Cider instead of the traditional wine and sugar mixture.  I have been on a cider kick for some time now.


Poaching a pear sounds fancy and intimidating.   But Pear Poaching is actually easy and hard to mess up.  Poaching is a great way to prepare a crisp, under-ripe pear.  You usually think of poached pears being served in fancy restaurants, so your friends will be really impressed when they find out you poached pears for a typical weeknight fall meal.


How to Poach a Pear in hard pear cider ( Yields 4 Poached Pears) 

1) Pour two bottles of Hard Pear Cider in a Saucepan over medium heat.

2) Add 4 peeled Pears to the Cider.  Cook for 20 minutes.

3) Once the Pears are tender to your satisfaction, in about 20 minutes, remove them from the cider.

And that’s how easy pear poaching really is!


 I made these poached pears to stuff in pork loin, but it was really hard not to eat them just poached.  WOW they turned out tender!

Poached Pears are traditionally used in desserts, but I wanted to create savory fall dish with my pears.  My poached pear, blue cheese and chopped almond stuffed pork loin turned out delicious!  I saved the extra pear cider from poaching and braised the pork loin as it broiled in the oven.  The pork loin turned out tender, just like the pears did.

Hard Cider Poached Pear, Blue Cheese and Almond Stuffed Pork Loin 


a 2 lb pork loin ( preferably one that is long and skinny) 

2-4 Hard Cider Poached Pears, chopped 

1/4 cup of blue cheese, crumbled

1/4 cup of chopped almonds 

The leftover pear poaching cider 

salt and pepper 

Procedure:  “Roll Cut” your pork loin flat.   Once your pork loin is flat.  Place chopped poached pears, blue cheese and almonds on the flat pork loin and spread the filling across the surface.  Slowly roll the pork loin up and tie the pork shut with kitchen twine.   Sprinkle salt and pepper on top of the stuffed pork loin.  Broil in the oven for 40 minutes to an hour at 375 degrees.   Every few minutes, braise the pork with the leftover cider you used for poaching the pears.  Make sure to use your meat thermometer to make sure the pork has been cooked to 145 degrees.



I have always loved paring pears with blue cheese.  The tang from the blue cheese was perfect with this dish.   Stuffed pork loin accompanied by blue cheese and crunchy chopped almonds was a really delicious way to enjoy hard cider poached usa pears.   This dish won over my family with flying colors and I can’t wait to make this again sometime soon.   Most of all, I am a little excited to experiment with some different liquids and try pear poaching again.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.



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