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Roast Pork with Pears and Cranberries https://www.metro.ca/userfiles/image/recipes/roti-porc-poires-canneberges-3748.jpg PT15M PT1H15M PT1H40M
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.
4
2 lb (1 kg) boneless pork loin roast 2 garlic cloves, cut into slivers 2 Tbsp. (30 mL) organic canola oil 1 onion, cut up 1 carrot, sliced 3 fresh pears, not overripe, cored and diced 1/2 cup (125 mL) cranberry sauce 1 tsp. (5 mL) dry sage 1 tsp. (5 ml) dry tarragon 1 tsp. (5 ml) onion powder Salt and freshly ground pepper to taste
Roast Pork with Pears and Cranberries

Roast Pork with Pears and Cranberries

Rate this recipe
11 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
1:15
COOKING
1:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    boneless pork loin roast
  • 2
    garlic cloves, cut into slivers
  • 2 Tbsp.
    (30 mL)
    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)
    dry sage
  • 1 tsp.
    (5 ml)
    dry tarragon
  • 1 tsp.
    (5 ml)
    onion powder

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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