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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: <https://web.archive.org/web/20190506093605/
https://www.univer.hu/en/recipes/main_courses/
mustard_pork_shoulder_with_baked_pears_in_roquefort_sauce.html>

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