Subj : Mustard Pork Shoulder To : All From : Ben Collver Date : Mon Mar 04 2024 07:52:31 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mustard Pork Shoulder With Baked Pears In Roquefort Sauce Categories: Hungarian, Pork Yield: 4 Servings 4 sl Pork shoulder (150 g ea) Salt 2 tb Mustard 1 ts Red Gold spicy and mild 4 Pears 200 g Roquefort or other blue -cheese 1 sm Glass white wine 4 tb Oil Tenderize slices of meat, make cuts on sides and tendons to prevent meat from shrinking while roasting. Add salt and spread Red Gold flavoured mustard on top. Peel the pears, cut them into halves and remove the core. Cut a thin slice from the bottom to make sure that they do not fall over when you put them into the pan. Fill the gaps with the cheese. Pour the wine around and bake them for about 20 minutes in a pre-heated oven at medium heat (190°C; or 170°C in a fan-assisted oven). Meanwhile, heat up some oil and fry the meat for one minute on each side until it becomes red. Afterwards, turn down the heat top low and fry it for 5 to 7 minutes until tender. Put 2 pears per person on the plate and lay the fried pork shoulder next to them. Recipe by Univer Recipe FROM: MMMMM --- SBBSecho 3.14-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .