Roast Pork With Fresh Pear Salsa Recipes

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ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

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.

PORK CHOPS WITH FRESH PEAR SALSA



Pork Chops With Fresh Pear Salsa image

Make and share this Pork Chops With Fresh Pear Salsa recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb pear
1 bell pepper, in 1/2 inch dice
1/3 cup finely chopped red onion
3 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon red hot pepper sauce
3/4 teaspoon dried sage
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
2 cloves garlic, minced
4 pork chops

Steps:

  • Peel the pears and cut them into ½ inch chunks.
  • Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and ¼ teaspoon of the salt.
  • Toss to combine. Refrigerate until serving time.
  • Preheat the broiler.
  • In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
  • Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
  • Serve with the pear salsa.

ROAST PORK WITH PEARS



Roast Pork With Pears image

Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. From Williams Sonoma.

Provided by Chef Kate

Categories     Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup flat leaf parsley, fresh, packed
1/4 cup sage, packed, roughly chopped (plus whole sage leaves for roasting)
3 garlic cloves, whole
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
5 tablespoons olive oil
1 (3 1/2 lb) boneless pork loin roast, about 3 1/2 lb, halved horizontally
3 ripe red Anjou pears, halved lengthwise
4 leeks, white portions only, trimmed, halved lengthwise and rinsed
2 teaspoons all-purpose flour
1/4 cup dry white wine
1/2 cup chicken broth
2 tablespoons whole grain mustard
1/4 cup heavy cream

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.

Nutrition Facts : Calories 528.1, Fat 28.4, SaturatedFat 6.2, Cholesterol 137.2, Sodium 199.2, Carbohydrate 22.4, Fiber 4.2, Sugar 10.4, Protein 44.4

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