- Stuffed Pork Loin With Roasted Root Vegetables
- Frisée With Warm Shallot Vinaigrette
- Wild Rice and Mushroom Pilaf
- Cinnamon-Poached Pears With Caramel
Serving Wine With This Menu?
Try a Chardonnay. Full-bodied and with a touch of fruit, it can stand up to the richness of the roast. Or opt for a velvety-smooth red, such as a Malbec, to complement the earthy flavors of the pilaf.