dish
Roast Pork Loin with Peppery Pear Butter

4
Serves
434
Calories
16
Nutrients
19
Vitamins

Ingredients

2 1/2 cups peeled and cored pears , cut into chunks
1/3 cup water
1 tablespoon lemon juice
1/4 cup honey
1/2 tablespoon freshly ground black pepper
2 teaspoons minced, fresh herbs (thyme, rosemary or tarragon)
2/3 cup dry white wine

Cooking Instructions

1. Preheat the oven to 350°F.

2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.

3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°F.

4. While the pork is roasting, place the pear chunks in a large, heavy-bottomed, stainless-steel pot. Add the rest of the ingredients for the peppery pear butter.

5. Bring to a boil over medium-high heat, stirring occasionally. Simmer until the fruit becomes tender, about 20 minutes.

6. Puree in a food mill or blender.

7. Remove the pork loin from the oven and let sit for 15 minutes before slicing. Serve with the peppery pear butter.

Serving Size: 6 ounces pork with about 1/2 cup of pear butter

Nutrition Information

Number of Servings: 4
Calories
434
Protein
43 g
Total Carbohydrate
34 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
28 g
Total Fat
11 g
Saturated Fat
4 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
109 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
40 %
Percent Calories from Carbohydrate
31 %
Percent Calories from Fat
22 %
Vitamin A
44 IU
Vitamin B1- Thiamin
2 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
6 mcg
Vitamin C
7 mg
Vitamin D
24 IU
Folate
22 mcg
Vitamin E
2 IU
Vitamin K
1 mcg
Pantothenic Acid
2 mg
Calcium
65 mg
Iron
2 mg
Phosphorus
446 mg
Potassium
1024 mg
Sodium
475 mg
Zinc
3 mg