Cheese and pear pork from Cooking Light Magazine, September 2011 (page 150) by Joanne Weir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other white wine for Riesling.

  • hillsboroks on December 14, 2020

    We really enjoyed this for a midweek dinner. The combination of pork, pears, blue cheese and caramelized shallots cannot be beat. I made a half recipe for two with one tenderloin. When the sauce had reduced by half I added a good splash of pear brandy to it and let it cook down for another two monutes or so and that really amped up the sauce flavor.

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