RACK OF PORK WITH PEAR-APPLE COMPOTE
Steps:
- Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
- Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
- While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.
PORK WITH PEAR COMPOTE
From my kitchen to yours, Hope you and yours enjoy it! Personally I love the marriage of the meat, pear and spices in this one. Great flavor, with little effort.
Provided by fairy chef
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl.
- 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper.
- 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm.
- 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.
Nutrition Facts : Calories 164.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 147.9, Carbohydrate 18.3, Fiber 2.7, Sugar 12.2, Protein 1.7
APPLE-PEAR COMPOTE
Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 3h35m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.
Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.
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