Dried fruit-stuffed pork loins with pears | Taste of France®

Ingredients

• Extra-virgin olive oil
• 1 yellow onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 200 g mixed dried fruit, such as apricots, figs, and cranberries
• Leaves of 3 sprigs fresh sage (chopped, plus extra to garnish)
• 1 pinch paprika
• 240 ml Water
• Finely grated zest of 1 orange (preferably organic)
• About 10 cooked chestnuts (chopped)
• 1 handful roasted hazelnuts (chopped)
• 100 g baby spinach
• 1.8 kg boneless pork loin (butterflied (or ask your butcher to do this))
• 75 g unsalted butter
• 5 small pears
• Juice of 1 lemon
• 1 tbsp maple syrup
• Leaves of 1 sprig rosemary (chopped, plus extra sprigs to garnish)
• 3 tbsp pear jam (warmed)
• Salt and freshly ground pepper