Pear and Blue Cheese Stuffed Pork Loin

Pear, Blue Cheese and Prosciutto Stuffed Pork Loin with Marsala Sauce


  • 1½ pound pork loin
  • 2 pears, thinly sliced
  • 3 ounces blue cheese, crumbled
  • 3 ounces thinly sliced prosciutto
  • Fresh sage
  • Salt pepper
  • ¼ teaspoon cayenne
  • ¼ cup brown sugar
  • 4 tablespoon butter, divided
  • 2 shallots
  • 3 fresh thyme sprigs
  • 1 cup chicken stock
  • ½ cup Marsala wine
  • ¼ cup heavy cream


Preheat the oven to 375°F.

Sauté the pears in 1 tablespoon of melted butter in a medium or large skillet until slightly softened but not mushy. Season the pears with salt and pepper.

Butterfly your pork loin so it lays flat. Use a meat mallet and pound until the loin is a consistent thickness, about a ½ inch.

Mix the cayenne and brown sugar together. Season the pork with salt and pepper (on the outside layer that was NOT pounded) and rub it with the brown sugar mixture. Turn the meat over so the side that was pounded is facing up. First layer the sage, followed by the prosciutto, pears and blue cheese. Carefully roll the pork until it resembles a roulade. Use butchers twine to secure it in place.

Melt 2 tablespoons of butter in a large skillet over medium heat. Sear the pork loin on all sides until it is nice and brown.

Place the pork on a large baking sheet or in a roasting pan, and finish cooking it in the oven for about 25 minutes. Let the pork rest for 5 minutes before slicing

For the Marsala Sauce:

Melt 1 tablespoon of butter in a sauté pan and add the shallots. Cook them for about 2 minutes, and then raise the heat and add the Marsala wine. Let the wine boil for about 1 minute before pouring in the chicken stock and adding the thyme. Let the sauce boil until it is reduced and thickened, about 5-7 minutes. Add the cream and continue to boil another 4-5 minutes until a thick, gravy-like consistency is achieved. Season the sauce with salt and pepper. Remove the thyme sprigs.

Slice the meat into 1½-inch slices and serve it with the Marsala sauce.


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