Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 x Pork loin roast, (about 5 1/2 pounds), trimmed of excess fat, ribs frenched (see note)
- 3 x Garlic cloves, thinly sliced
- 2 Tbsp. Plus 1/2 tsp. thyme leaves, plus 4 thyme sprigs
- Â Â Kosher salt and freshly grnd pepper
- 2 Tbsp. Extra virgin olive oil
- 2 med Onions, peled and cut into thick wedges with the root ends left intact
- 4 med Bartlett pears - halved, cored and cut into thick wedges
- 1Â 1/2 quart Pear cider or possibly apple cider
- 1/2 sm Cinnamon stick
- 10 x Black peppercorns
- 1 whl clove
- 2 Tbsp. Chopped shallots
- 30 x Tiny cherry tomatoes, for garnish
Direcciones
- 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 Tbsp. of the thyme leaves, 1 1/2 Tbsp. of salt and 1 Tbsp. of grnd pepper. Cover and chill overnight.
- 2. Preheat the oven to 400 degrees F. Coat the bottom of a very large roasting pan with the extra virgin olive oil. Set the pork roast in the pan, fat side up, and surround it with the onion wedges. Roast the pork for 45 min.
- Add in the pear wedges to the pan, turning them to coat with the drippings.
- Continue roasting the pork for 20 to 30 min longer, or possibly till 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 till reduced to 21/2 c., about 30 min.
- 4. Throw away the fat from the roasting pan and set the pan over moderate heat. Add in the shallots and cook, stirring, till wilted, about 3 min.
- Add in 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 till reduced to 1 c., about 8 min. Strain the sauce and add in the remaining 1/2 tsp. 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 Chateau Thivin Cote de Brouilly has sufficient acidity to cut through the sweetness of the pork's pear sauce. The 1995 Eberle Cotes-de-Robles from California, a blend of Rhone varietals with ripe fruit flavors and graceful soft tannins, also marries well with the roast.
- 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
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1788g | |
| Calories 1112 | |
| Calories from Fat 295 | 27% |
| Total Fat 33.26g | 42% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 104mg | 4% |
| Potassium 2079mg | 59% |
| Total Carbs 195.78g | 52% |
| Dietary Fiber 8.6g | 29% |
| Sugars 151.72g | 101% |
| Protein 13.65g | 22% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
