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 ºF). 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).
Pears will continue to ripen after they have been picked. Let them stand on the on the counter until they are ripe. If they ripen before you are ready to use them, store them in the refrigerator until ready to use.
Prepare using any other variety of fresh pears.
Pork Tostadas with Pear Salsa
Mash 2 drained cans (15.5 oz. each) black beans in large bowl. Add 1/4 cup KRAFT Real Mayo, 2 chopped garlic cloves and 2 finely chopped green onions; mix well. Spread 2 Tbsp. bean mixture onto each of 8 tostada shells; top each with 1/4 cup shredded cooked pork and 3 Tbsp. pear salsa. Makes 8 servings.
This flavorful dish is made with lean meat to help your friends and family eat right.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.