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From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (4 ounces) equals 246 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 100 mg sodium, 20 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Pear-Stuffed Pork Loin in Country Woman September/October 2006, p43
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 19, 2010 by lilitaly31
This is the best pork loin recipe that I have ever tried, hands down!
Reviewed on Nov. 16, 2010 by anporter13
Smelled wonderful while cooking. The pears and cilantro make it very fresh tasting. The jalapeno, red pepper flakes, and cayenne pepper give it a nice little kick too! Great reviews from my family!
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