Roast Pork With Pear Sauce Recipes

ROASTED PORK LOIN WITH PEAR SAUCE RECIPE

Steps:

• Preheat your oven to 375 F. Melt some cooking fat in a large skillet and brown the pork on all sides over a high heat. Place the browned pork in a roasting pan and wrap with the bacon slices. Pack in the remaining ingredients all around the roast. Place the roasting pan in the oven and roast for 1 hour. In a saucepan, combine all the ingredients for the pear sauce. Season to taste and bring to a boil; then let simmer until reduced by half. Pour half of the sauce over the pork roast now, and reserve the rest for later. Return the roast to the oven and cook for another 30 minutes, basting every 10 minutes. Serve the roast with the remaining sauce.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

ROAST PORK WITH PEARS

Steps:

• Position a rack in the lower third of an oven and preheat to 400°F
• In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms.
• Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine.
• Season the roast with salt and pepper.
• In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate.
• Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
• Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot.
• Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes.
• Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
• Transfer the leeks and pears to a platter.
• Pour the pan drippings into a bowl and discard all but 2 teaspoons of the fat. Warm the reserved fat in the pot over medium-high heat.
• Add the minced garlic and flour and cook, stirring 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 the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.
• Cut the pork into slices and arrange on the platter. Pass the sauce alongside.

ROAST PORK WITH PEAR SAUCE

Steps:

• Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
• While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

ROAST PORK LOIN WITH PEARS AND CRANBERRIES

Steps:

• 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
• 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
• 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
• 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

ROASTED PORK LOIN WITH PEARS AND SAUCE

Steps:

• 1. Mix flour, 1/2 tsp salt, 1/2 tsp pepper, garlic powder, and 1/2 tsp crushed Thyme together. Rinse Tenderloins under cold water. Coat both sides of Tenderloins with the flour mixture.
• 2. Melt 2 TB butter with 2 TB of olive oil n a large skillet. when melted. Place Tenderloins in pan. Fry on medium high heat until all sides are browned.
• 3. Remove Tenderloins to a large baking dish, and set aside. Add remaining butter and oil to pan. Cook until melted. Combine well. Remove from heat. Add remaining 2 TB flour to butter mixture. Stir until smooth. Add in the pear juice. Return to heat. Mix well until thickened. Add in the maple syrup, orange zest, remaining Thyme,dried cranberries , and remaining salt and pepper. Stir well over heat.
• 4. Remove pan from heat. Pour mixture over Pork Tenderloins. Place PEARS on top of Tenderloins. Place in oven covered with foil or casserole cover. Bake at 350 degree's for approximately 1 hour or until meat thermometer reaches 145 -160 degree's. Insert thermometer in thickest part of tenderloin to test. Slice Tendrloin and serve with PEARS and juices.