Pork stuffed with pears
6 servings
90 minutes
Pork stuffed with pears is an exquisite dish of Russian cuisine, combining the tenderness of meat with a sweet fruity note. The history of such recipes dates back to the traditions of Russian gastronomy, where fruits were used to add a special depth of flavor to meat. The combination of juicy loin with caramelized pears and crispy bread crumbs creates a harmony of textures. Baking in white wine gives the dish a refined acidity and softness. This dish is perfect for festive gatherings, surprising guests with its unusual taste and appetizing aroma. It is served hot, best accompanied by a light vegetable garnish or fresh green salad.
1
Peel the pears, cut them into 4 parts, and remove the core. Cut into cubes and drizzle with the juice of half a lemon. Trim the crust from the bread and crumble it. Dry in a preheated oven at 180 degrees for about 10 minutes.
- Pears: 2 pieces
- Lemon: 1 piece
- White bread: 4 pieces
2
Fry the pears in butter in a pan. Transfer to a separate bowl and mix with toasted bread crumbs.
- Butter: 2 tablespoons
3
Cut the pork into slices with a sharp knife. Place a mixture of pears and breadcrumbs on each slice, spread it evenly, and roll it up. Secure the rolls with wooden skewers or toothpicks. Season with salt and pepper to taste.
- Pork loin: 1 kg
- Pears: 2 pieces
- White bread: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Pour about 1.5 cm of vegetable oil into a large skillet and heat it. Fry the pork loin for 2 minutes on each side. Transfer to a baking dish and place in a preheated oven at 200 degrees for 50 minutes.
- Vegetable oil: 50 ml
5
After 50 minutes, reduce the temperature to 180 degrees, pour wine into the mold, and cook for another 20 minutes. Serve the roll hot.
- Dry white wine: 0.5 glass