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Makes about 2 cups.

1 16-ounce can pear halves, drained with reserving some syrup

3 tablespoons pear syrup
1 tablespoon Dijon-style mustard
1 tablespoon cider vinegar
2 tablespoons honey
Dash hot pepper sauce
Salt and pepper, to taste 

In blender container, puree all ingredients. 

Brush onto pork during last 5 minutes of cooking time.

Serving Suggestions
A different version of sweet and sour to try with pork chops or back ribs.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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