The onion-pear sauce for this pot-roasted pork has its origins in an imprecise recollection that has been rattling around in my memory since some time in the late 1990s or very early 2000s.
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It might take seven hours to make, but it's worth every minute.
Now that the temperatures are getting cooler, it's time to think about heartier fare. This easy, porky, one-pot meal brimming with seasonal vegetables is just the ticket.
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Even if your roast looks and feels done after two hours, resist the urge to take it out of the oven. You'll be rewarded with a juicier piece of meat.
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