Ingredients serves 4:
4 slices piglet or pork shoulder each about 5 oz/15 dkg, 1 teaspoon salt, 2 tablespoon mustard, 1 teaspoon each mild and hot Red Gold (cherry pepper paste), 4 pears, 7 oz/20 dkg Roquefort or blue cheese, 1 small glass of white wine (about 5-7 oz/1 1/2-2 dl), 4 tablespoon cooking oil

Pound the meat slices, make incisions along the edges and any sinews to avoid them from crinkling while cooking. Salt it, spread with Red Gold and mustard and set aside. Peel the pears, cut them in half and remove the core. Slice a thin piece off the bottom so they stand secure when you place them in a baking pan. Crumble the cheese into the hollowed centers and pour the wine around them. Bake about 20 minutes in a medium hot oven (380°F/190°C; 340°F/170°C convection oven). In the meantime, heat the oil in a skillet and brown the slices of meat until rosy, about a minute on each side. Reduce heat to low and continue cooking until the meat is tender, about 5-7 minutes on each side. When serving, place 2 pear-halves on each plate and set the meat next to them.

Preparation time: 45 minutes
Calories per serving: 560
Skill: Easy to prepare