0.7 cup balsamic vinaigrette dressing divided kraft
0.5 tsp pepper red crushed
0.5 cup parsley fresh divided chopped
4 cloves garlic finely chopped
1.3 tsp ground cumin divided
3 large pears fresh red finely chopped
4 lb center-cut pork loin roast boneless
0.5 cup planters walnuts toasted coarsely chopped
Equipment
oven
baking pan
roasting pan
Directions
Heat oven to 350F.
Combine pears, nuts, crushed pepper, 1/4 cup parsley, 1/3 cup dressing and 1/4 tsp. cumin. Refrigerate until ready to use.
Mix remaining parsley, dressing, cumin and garlic until blended.
Place roast in roasting pan or shallow baking dish; brush with dressing mixture.
Bake 1 hr. and 20 min. or until done (145 F).
Remove roast from 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).
