Roast Pork with Fresh Pear Salsa

Name: Roast Pork with Fresh Pear Salsa
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 50
Cuisine: Mexican
Ingredients: 158 milliliters KRAFT Balsamic Vinaigrette Dressing, divided; 1 teaspoons crushed red pepper; 118 milliliters chopped fresh parsley, divided; 4 cloves garlic, finely chopped; 1 teaspoon ground cumin, divided; 3 larges fresh red pears, finely chopped; 2 kilograms center-cut boneless pork loin roast; 118 milliliters coarsely chopped PLANTERS Walnuts, toasted

The recipe Roast Pork with Fresh Pear Salsa could satisfy your Mexican craving in about 1 hour and 50 minutes. One portion of this dish contains roughly 8g of protein, 4g of fat, and a total of 77 calories. For 53 cents per serving, you get a hor d'oeuvre that serves 50. If you have balsamic vinaigrette dressing, parsley, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Combine pears, nuts, crushed pepper, 1/4 cup parsley, 1/3 cup dressing and 1/4 tsp. cumin. Refrigerate until ready to use.

Ingredients you will need

Parsley

Pepper

Cumin

Pear

Nuts

Mix remaining parsley, dressing, cumin and garlic until blended.

Ingredients you will need

Parsley

Garlic

Cumin

Place roast in roasting pan or shallow baking dish; brush with dressing mixture.

Equipment you will use

Baking Pan

Bake 1 hr. and 20 min. or until done (145 F).

Equipment you will use

Oven

Remove roast from oven.

Equipment you will use

Oven

Let stand 10 min. Slice half the roast; serve with half of the pear salsa. Cool remaining meat, then shred and refrigerate to use the next day (with the remaining salsa) to prepare Pork Tostadas with Pear Salsa (see Tip).

Ingredients you will need

Tostadas

Salsa

Meat

Pear

Pork

Equipment

Oven

Roasting Pan

Baking Pan

Ingredients

Servings:

158milliliters

KRAFT Balsamic Vinaigrette Dressing, divided 1teaspoons

crushed red pepper 118milliliters

chopped fresh parsley, divided 4cloves

garlic, finely chopped 1teaspoon

ground cumin, divided 3larges

fresh red pears, finely chopped 2kilograms

center-cut boneless pork loin roast 118milliliters

coarsely chopped PLANTERS Walnuts, toasted

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.