Pork Roast with PearsCourse: DinnerCuisine: AmericanDifficulty: Moderate
I love this recipe. It used to be my staple Christmas Eve dinner but it is wonderful to do anytime when pears are in season. It is a wonderful recipe that I discovered again. This is adapted from Williams-Sonoma.
3/4 cup packed fresh Italian parsley leaves
1/4 cup packed fresh leaves plus more for roasting
4 whole garlic cloves, plus 2 cloves minced
Salt and Pepper
5 Tablespoons olive oil
1 boneless pork loin roast, about 3 1/2 lbs, halved horizontally
3 ripe red Anjou pears, halved lengthwise
4 leeks, white parts only, trimmed, halved, rinsed and cleaned
2 Tablespoons flour
1/4 cup white wine
1/2 cup chicken broth
2 Tablespoons whole grain mustard
1/4 cup heavy cream or I use 1/2 and 1/2
- Preheat oven to 400.
- In a food processor, pulse together the parsley, sage, whole garlic, salt, pepper, and 3 tablespoons olive oil until a fine paste forms.Spread the mixture on the cut side of one of the half of the pork loin. Then place the other half on top and tie together with kitchen twine. Tuck whole sage leave all around and under the twine. Season with salt and pepper.
- In a 5 1/2 quart Dutch oven over medium high heat, warm the 2 Tablespoon olive oil. Add the pears cut side down and cook until browned, about 5 minutes. Transfer to a plate. Add the pork and brown on all sides about 8 minutes. Transfer pork to plate with pears. Place leeks cut side down in a single layer, set the pork on top and place pears along the side.
- Roast until an instant read thermometer inserted into the center registers 140 degrees, about 45-55 minutes. Transfer pork to a carving board and cover loosely with foil allow to rest for 10 minutes. Transfer leeks and pears to a serving platter.
- Pour the drippings into a bowl and discard all but 2 tablespoons of the fat. Warm the reserved fat in the pot over medium high heat. Add the minced garlic and flour and whisk frequently for 30 seconds. Add the wine and cook stirring frequently for 1 minute. Add the broth and pan drippings and cook until slightly thickened about 3 minutes. Remove from heat and whisk in mustard and cream. Season with salt and fresh ground pepper.
- Slice the pork and serve on warmed plates garnished with pears and leeks. This dish goes beautifully with wild rice or couscous.