BAKED PEAR DUMPLINGS
PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 4
Cooking spray 4 medium Anjou or Bartlett pears 3 tbsp sugar 1 tbsp ground cinnamon
2 (8 oz) cans crescent rolls 1 tbsp butter, cut into 4 pieces 1 large egg Vanilla ice cream, to serve (optional)
UNREAL taste real ingredients way less sugar
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STEP 1 Preheat oven to 325°F. Line a rimmed baking sheet with parchment and coat with the cooking spray. Peel each pear and cut the stem from the top. Using a melon baller, scoop from the bottom of pear until seeds are removed. In a small bowl, combine the sugar and cinnamon. STEP 2 Roll out both cans of crescent roll dough. Cut each in half, creating 4 rectangles. Insert 1 butter piece along with 2 tsp cinnamon mixture into each pear. Place each pear, upside down, onto a dough square. Bring each corner of dough into the center of the pear and tuck into the hole. Turn upright and shape, applying pressure to mold to the shape of the pear, being careful not to tear. Place on baking sheet. Repeat with remaining pears. STEP 3 In a small bowl, whisk together the egg, 1 tbsp water, and remaining cinnamon mixture. Brush egg wash onto each dumpling. Bake 45–55 min., until a knife goes through the pear easily and crust is golden brown. To serve, add to a bowl and top with a scoop of vanilla ice cream, if desired.
PER SERVING: 502 CALORIES, 16G FAT, 7G SATURATED FAT, 49MG CHOLESTEROL, 913MG SODIUM, 89G CARBOHYDRATE, 9G FIBER, 34G SUGAR, 8G PROTEIN
SHEET PAN BACON– WRAPPED PORK TENDERLOIN AND PEARS
PREP TIME 15 MIN. – COOK TIME 40 MIN. READY IN 55 MIN. – SERVINGS 6
1 (1½ lb) Nature’s Promise® Antibiotic-Free Pork Tenderloin 4 tbsp maple syrup, divided
8–10 bacon strips 2 tbsp balsamic vinegar 4 to 6 Anjou pears, halved and cored
STEP 1 Preheat oven to 425°F. Using paper towels, pat the pork tenderloin dry. Brush pork with 1 tbsp maple syrup. Season with salt and pepper. On a large rimmed parch- ment-lined baking sheet, lay the bacon strips side by side, overlapping slightly. Place pork tenderloin at one end of bacon strips and wrap strips around tender loin, securing with toothpicks if needed. STEP 2 Place tenderloin in the center of parchment, seam-side down. In a small bowl, whisk together remaining 3 tbsp maple syrup and the balsamic vinegar. Brush cut sides of the pears with some of the maple syrup mixture. Season with salt and pepper. Flip pears so they are cut-sides down on baking sheet. STEP 3 Roast 30–35 min., until a meat thermometer placed in the thickest part of pork reaches 145°F. Remove pork from oven. Move oven rack 6 inches from broiler and set broiler to high. Broil tenderloin 3–5 min., until bacon is crisp and golden. Let pork rest for 5 min. Slice pork and serve with pear halves, along with remaining maple syrup mixture for drizzling.
PER SERVING: 310 CALORIES, 8G FAT, 3G SATURATED FAT, 83MG CHOLESTEROL, 208MG SODIUM, 31G CARBOHYDRATE, 4G FIBER, 22G SUGAR, 27G PROTEIN
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