| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Good, Morning, America |
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 |
tb |
Plus 1/2 teaspoon thyme leaves; plus 4 thyme sprigs |
|
|
Kosher salt and freshly ground pepper |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions; peled and cut into thick wedges with the root ends left intact |
| 4 |
md |
Bartlett pears – halved; cored and cut into thick wedges |
| 1 1/2 |
qt |
Pear cider or apple cider |
| 1/2 |
sm |
Cinnamon stick |
| 10 |
|
Black peppercorns |
| 1 |
|
Whole clove |
| 2 |
tb |
Minced shallots |
| 30 |
|
Tiny cherry tomatoes; for garnish |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. 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.
5. 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 Château Thivin Côte de Brouilly has enough acidity to cut
through the sweetness of the pork's pear sauce. The 1995 Eberle
Côtes-de-Rôbles from California, a blend of Rhône 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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