Mustard pork shoulder with baked pears in Roquefort sauce

Ingredients (for 4 people):

• 4 slices of pork shoulder, 150 g each,
• salt
• 2 tbsp Univer Mustard
• 1-1 tsp Univer Red Gold spicy and mild,
• 4 pears
• 200 g Roquefort or blue cheese
• a small glass of white wine
• 4 tbsp oil

Preparation:

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.