Roast Pork with Pears and Cranberries
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h 15 min |
| Total: | 1 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 2-lb (1-kg) boneless pork loin roast
- 2 garlic cloves, cut into slivers
- 2 Tbsp. (30 mL) Irresistibles organic canola oil*
- 1 onion, cut up
- 1 carrot, sliced
- 1/2 cup (125 mL) soup, from onion soup mix*
- 3 fresh pears, not overripe, cored and diced
- 1/2 cup (125 mL) cranberry sauce
- 1 tsp. (5 mL) each Irresistibles dry sage, dry tarragon and onion powder*
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 325° F (170°C).
Make tiny incisions in the meat using the tip of a knife and insert garlic.
Heat oil in a roasting pan on medium-high heat and lightly brown roast on all sides. Insert meat thermometer in centre of roast and surround meat with onion and carrot slices. Roast for 30 minutes.
Add soup to pan and continue roasting for another 30 minutes.
Add pears and cranberries around roast. Sprinkle with herbs and onion powder.
Cook 15 minutes longer or until thermometer reads 160°F (70°C).
Remove from oven, cover loosely with foil and let stand 10-15 minutes. Season to taste and slice thin.
Serve roast with cooked pears and cranberries.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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