Leg Of Pork With Roasted Pears And Rosemary Food

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.

LEG OF PORK WITH ROASTED PEARS AND ROSEMARY

Steps:

• Preheat the oven to fan 210°C/conventional 230°C (450°F)/gas 8. Score the skin of the pork with a very sharp knife in slashes about 5mm apart, cutting through the skin but not right through the fat - better still, ask your butcher to do it for you as the slashing is part of the secret of good crackling. Rub a little oil all over the meat with your hands, then scatter with the rosemary and season well.
• Re-shape the pork into a joint, tie it at intervals with string then put it in a roasting tin and rub the skin first with oil and then generously with salt (preferably flakes). Roast for 30 minutes to get the crackling going, then turn the oven down to fan 170°C (330°F)/conventional 190°C/gas 5, and roast for a further 2 hours 40 minutes for medium or 3 hours for well done. Don't baste or you won't get nice crisp crackling.
• To make the HONEY SAUCE:.
• Melt the butter in a heavy-bottomed pan and add the carrot, celery and onion. Cook in the butter until they are just starting to brown, then quickly add the peppercorns. Spoon in the honey, increase the heat, and cook until you smell the honey caramelising, then add the vinegar - the mixture will spit. Pour in the wine and boil to reduce until there is only a little liquid left. Stir in the stock and boil to reduce again until you have a slightly syrupy gravy. Strain and set aside.
• PEARS:.
• Start the pears 10 minutes before the pork is due to come out of the oven. Melt the butter, sugar and vinegar in a large frying pan, toss in the pears and turn them in the mixture for a minute or two until coated.
• FINISHING TOUCHES:.
• When the pork is cooked, lift from the tin, cover and leave to rest out of the oven for 30 minutes before carving. Increase the oven to fan 180°C/conventional 200°C/gas 6. Skim the fat off the juices in the tin, then tip the juices into the honey sauce. Put the pears in the tin, spoon over the sugar mixture, then roast for 20-25 minutes. Serve the pork in the tin or on a roasting platter with the roast pears around it, and the vegetables and honey sauce alongside.
• VARIATION:.
• Replace half the pears with apple halves, then throw some whole plums in for the last 10 minutes of cooking.

GRILLED LEG OF LAMB WITH ROSEMARY, ROASTED PEARS, AND BLACK PEPPER POLENTA

Steps:

• Preheat oven to 350 degrees F.
• In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry.
• Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions. Roll up the lamb and tie with butcher's twine to hold the roast together.
• Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing.
• To prepare the pears, halve the pears lengthwise and cut out the cores. Place the pears face down on a baking pan. Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper. Bake for 20 to 25 minutes, until the pears are fork tender.
• To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar. Garnish with a rosemary sprig.
• In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes.
• Remove from heat, fold in the Parmesan and black pepper and serve.

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

ROAST PORK WITH APPLES, CIDER VINEGAR & ROSEMARY

Steps:

• Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 220C/gas 7/fan 200C.
• Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes.
• Turn down the heat to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast for a further hour.
• Remove the foil and roast uncovered for 20 minutes.
• Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze.
• Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
• Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.

ROAST PORK WITH FENNEL & ROSEMARY

Steps:

• Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
• Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
• Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.

ROASTED LEG OF PORK

Steps:

• Preheat the oven to 430 degrees F (220 degrees C).
• Combine olive oil, sage, garlic powder, onion powder, and salt in a small bowl.
• Rinse pork leg and pat dry with a paper towel. Rub seasoned olive oil onto the pork leg.
• Slice onion and separate layers into rings. Place onion rings and garlic halves in the bottom of a roaster. Place pork on top of onions and garlic.
• Roast in the preheated oven for 40 minutes. Reduce oven temperature to 355 degrees F (180 degrees C) and roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour 20 minutes more.
• Remove from the oven and slice and serve.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

PORK CHOPS WITH PEARS AND ROSEMARY

Steps:

• In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
• Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
• Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
• Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
• Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
• Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
• Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.