Directions:
- Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap.
- In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil.
- Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.94 Kcal (1239 kJ) | ||
| Calories from fat | 69.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 99.79mg | 33% | |
| Sodium | 142.21mg | 6% | |
| Potassium | 739.4mg | 16% | |
| Total Carbs | 19.08g | 6% | |
| Sugars | 16.14g | 65% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 34.87g | 70% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 142.52 Kcal (597 kJ) | ||
| Calories from fat | 33.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 12% | |
|---|---|---|---|
| Cholesterol | 48.06mg | 33% | |
| Sodium | 68.49mg | 6% | |
| Potassium | 356.08mg | 16% | |
| Total Carbs | 9.19g | 6% | |
| Sugars | 7.77g | 65% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 16.79g | 70% | |
| Vitamin C | 2.1mg | 7% | |
| Iron | 1mg | 11% | |
| Calcium | 13.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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