Sunday, October 21, 2012
This is so good, quick and easy. Serve with scalloped potatoes or mashed potatoes with gravy and a vegetable.
ROAST PORT WITH FRESH PEAR SALSA
3 fresh red pears (9.5 oz. / 270 grams)
1/4 cup coarsely chopped walnuts, toasted (60 ml.)
1/2 cup chopped fresh parsley, divided (6 ml.)
1/4 cup Balsamic-Vinaigrette Dressing, divided (125 ml.)
1 1/4 tsp. ground cumin, divided (6 ml.)
4 cloves of garlic, finely chopped
1 center-cut pork loin roast or 2 pork tenderloins (4 lb./1.8 kg.)
Preheat oven to 425 degrees F. (220 degrees C.)
Combine pears, nuts, 1/4 cup each of parsley and dressing, and 1/4 tsp. cumin. Refigerate until ready to serve.
Mix remaining parsley, dressing, cumin and garlic. Place meat in a roasting pan or shallow baking dish; brush with dressing mixture.
Bake 10 minutes, then reduce oven temperature to 325 degrees F (160 degrees C.)
Bake for one hour and 40 minutes or until meat is done (160 degrees F.)
Let stand 10 minutes before slicing. If using pork tenderloin, dcook only another 10-15 minutes after reducing oven temperature or until meat is done (160 degrees F.)
Serve with the pear salsa.