Pork Rib Roast With Pear-thyme Sauce

When you are tempted to any vanity – set the blessed Redeemer before you, consider His example, and ask yourself, “How would Jesus, my Lord and Master, have acted in such a case? Would He have spent His time upon such trifles? Would He have spoken such and such; or done this or the other thing, which I am solicited to do? And shall I give way to that which would be a manifest deviation from His holy example? God forbid!”

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats	French	America, Good, Morning	1	Servings

INGREDIENTS

1		Pork loin roast, about 5
		1/2 pounds trimmed of
		excess fat ribs frenched
		see note
3		Garlic cloves, thinly sliced
2	T	Plus 1/2 teaspoon thyme
		leaves plus 4 thyme
		sprigs
		Kosher salt and freshly
		ground pepper
2	T	Olive oil
2		Onions, peled and cut into
		thick wedges with the
		root
		ends left intact
4		Bartlett pears – halved
		cored and cut into thick
		wedges
1 1/2	qt	Pear cider or apple cider
1/2		Cinnamon stick
10		Black peppercorns
1		Whole clove
2	T	Minced shallots
30		Tiny cherry tomatoes, for
		garnish

INSTRUCTIONS

Make 20 small incisions all over the fatty side of the pork roast.
Insert a slice of garlic in each slit. Season the meat all over with  2
tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1
tablespoon of ground pepper. Cover and refrigerate overnight. Preheat
the oven to 400 degrees F. Coat the bottom of a very large roasting
pan with the olive oil. Set the pork roast in the pan, fat side up,
and surround it with the onion wedges. Roast the pork for 45 minutes.
Add the pear wedges to the pan, turning them to coat with the
drippings. Continue roasting the pork for 20 to 30 minutes longer, or
until an instant-read thermometer inserted in the thickest part of  the
meat registers 150 degrees. Set the pork on a large platter and
surround it with the roasted pears and onions. Cover with foil.
Meanwhile, in a large saucepan, combine the pear cider, thyme sprigs,
cinnamon stick, peppercorns and clove. Boil over high heat until
reduced to 2 1/2 cups, about 30 minutes. Discard the fat from the
roasting pan and set the pan over moderate heat. Add the shallots and
cook, stirring, until wilted, about 3 minutes. Add the reduced pear
cider and bring to a boil, scraping up any browned bits. Transfer the
sauce to a small saucepan and simmer over moderate heat until reduced
to 1 cup, about 8 minutes. Strain the sauce and add the remaining 1/2
teaspoon of thyme leaves. Season with salt and pepper. Carve the meat
and arrange the chops on a platter. Arrange the roasted pears and
onions and the cherry tomatoes around the pork and serve with the
pear-cider sauce.  Note: Have your butcher french the bones (scrape the
bones clean of  meat, fat and gristle.)  Yield: 10 servings  Wine: The
1995 ChÃ¢teau Thivin CÃ´te de Brouilly has enough acidity  to cut
through the sweetness of the pork's pear sauce. The 1995 Eberle
CÃ´tes-de-RÃ´bles from California, a blend of RhÃ´ne varietals with
ripe fruit flavors and graceful soft tannins, also marries well with
the roast.  To order GMA recipes or to subscribe yearly please call:
1-800-543-4GMA Single recipes $3 / Yearly $14.95  Busted by Barb ob
2/21/98  NOTES :             Guilty Pleasures: A Country Christmas
George  Mahaffey of The Little Nell in Aspen, Colorado offers this
taste of  Christmas from the Rocky Mountains:    Pork Rib Roast with
Pear-Thyme  Sauce. Creamy Butternut Squash Gratin Recipe by: Food &
Wine magazine  Posted to MC-Recipe Digest by "abprice@wf.net"
<abprice@wf.net> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 482 Calories From Fat: 343 Total Fat: 38.7g Cholesterol: 56.8mg Sodium: 347.4mg Potassium: 544.4mg Carbohydrates: 14.1g Fiber: 4.3g Sugar: <1g Protein: 22.1g