Roast Pork Loin with Pear Stuffing

1 tablespoon vegetable oil

1/4 cup chopped onion

1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry

1 cup soft breadcrumbs

1 15-ounce can pears, drained and cut in 1/4-inch dice

1/2 cup toasted pine nuts or walnuts

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

1/4 teaspoon thyme leaves

1 4-pound pork loin roast, boneless

Butcher's string

In medium skillet, heat oil over medium heat until hot. Add onion; cook and stir until onion is softened, about 3-5 minutes. Remove from heat; stir in spinach, breadcrumbs, pears, pine nuts, salt, sage, pepper and thyme. Set aside.

Cut pocket lengthwise in roast to 1/2 inch of ends and uncut side. Spoon stuffing into pocket; tie securely with heavy string. Season with salt and pepper. Place on rack in large roasting pan. Bake at 325 degrees for 2 hours or until meat thermometer registers 160 to 170 degrees. Remove from oven; let stand 15 minutes before slicing.

Yield: 10 servings