Bosc pears are the firmest of the pear varieties and hold their shape well in this dish.

Serves 6

  • 2 pound boneless pork roast
  • 1 teaspoon salt
  • Pinch ground black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 4 Bosc pears, sliced
  • 1/2 pound pearl onions
  • 1/2 cup pork or chicken stock
  1. Preheat oven to 350 F.
  2. Rub the pork on all sides with the spices. Place in a Dutch oven. Add the remaining ingredients and saute until the onions and pork begin to brown, about 8 to 15 minutes.
  3. Put the Dutch oven in the oven and roast for 45 minutes or until fully cooked.

Cooking tip: Peeling pearl onions can be tough but there is an easier way. First cut the pointy end off of the onion. Then boil it for 2 minutes. Drain and cool. Squeeze the root end of the onion to pop the onion out of its skin.

Per serving:

Calories: 263 I Fat: 6 g I Protein: 34 g I Sodium: 496 mg I Fiber: 4 g I Carbohydrates: 18 g I Sugar: 11 g

from, The Everything Whole Foods Cookbook, by Rachel Rappaport

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