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Prep Time
15 mins
Total Time
1 h 40 m


1/3 cup
olive oil
75 mL
onion, finely chopped
4 slices
prosciutto, finely chopped
1/3 cup
finely chopped dried apricots
75 mL
1/4 cup
finely chopped fresh sage
60 mL
3 cups
cubed day-old bread (1/2-in./1-cm cubes)
750 mL
1/2 cup
chicken broth
125 mL
1 1/4 tsp
salt, divided
6 mL
3 lb
boneless pork loin centre roast
1.5 kg
2 bunches
kale, stemmed and chopped
ripe pears, finely chopped
1 tbsp
minced fresh ginger
15 mL


Step 1

Heat 3 tbsp (45 mL) oil in skillet set over medium heat. Cook onions for 3 to 5 min., or until softened. Add prosciutto, apricots and sage. Cook 2 to 3 min. until sage wilts. Toss mixture with cubed bread. Drizzle broth over top of mixture to moisten bread. Cool completely.

Step 2

Preheat oven to 400°F (200°C). Without slicing all the way through, cut roast in half horizontally and open it up like a book into one bigger piece. Add stuffing to centre of roast. Roll and tie with kitchen twine. Season with 1 tsp (5 mL) salt.

Step 3

Heat 1 tbsp (15 mL) oil in large oven-proof skillet set over medium-high heat. Sear roast 8 to 10 min., or until browned all over. Transfer to roasting pan. Cook roast 45 to 60 min. or until meat thermometer inserted in centre registers 160°F (71°C). Transfer roast to a cutting board, cover loosely with foil to rest 15 min.

Step 4

Meanwhile, heat remaining oil in large skillet set over medium-high heat. Sauté kale, pears, ginger and remaining salt 5 min. or just until kale is wilted and pears are tender. Remove twine from roast, slice and serve with kale mixture.


For richer stuffing use day-old egg bread.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Nut Free Thanksgiving

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
27 g
Saturated Fat:
7 g
44 g
3 g
10 g
100 mg
36 g
760 mg
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