Roasted Pork Loin With Pear Sauce Food

ROASTED PORK LOIN AND PEARS

Steps:

• Preheat the oven to 400°F.
• Rub pork all over with 1 1/2 teaspoons of the oil, and season with 1 1/2 tablespoons of the thyme, salt and pepper.
• In a large bowl, toss together pears, shallots, remaining 1 1/2 tablespoons oil and 1 1/2 tablespoons thyme.
• Arrange pear mixture in a 9x13-inch baking dish or roasting pan.
• Place pork, fat-side up, on top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, about 1 hour.
• Let pork rest for 15 minutes, then carefully remove the twine and thinly slice pork. Arrange slices over pears and shallots on a large platter and drizzle with pan juices.

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.

ROASTED PORK LOIN WITH PEAR SAUCE RECIPE

Steps:

• Preheat your oven to 375 F. Melt some cooking fat in a large skillet and brown the pork on all sides over a high heat. Place the browned pork in a roasting pan and wrap with the bacon slices. Pack in the remaining ingredients all around the roast. Place the roasting pan in the oven and roast for 1 hour. In a saucepan, combine all the ingredients for the pear sauce. Season to taste and bring to a boil; then let simmer until reduced by half. Pour half of the sauce over the pork roast now, and reserve the rest for later. Return the roast to the oven and cook for another 30 minutes, basting every 10 minutes. Serve the roast with the remaining sauce.

HASSELBACK HERB ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 400˚F.
• Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
• Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
• Transfer pork and pears to a serving platter, and tent with foil to keep warm.
• Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
• In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
• Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
• Slice the meat, then serve immediately, with sauce and a few pieces of pear.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

PEAR-STUFFED PORK LOIN

Steps:

• Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.

PORK TENDERLOIN WITH PEARS

Steps:

• Spray 9x13 baking dish with nonstick spray.
• Place 6 pork loin slices in the prepared dish or crock pot.
• Combine remaining ingredients and mix until well incorporated.
• Pour over pork.
• Cover dish with aluminum foil and bake 2 hours at 325.
• Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
• To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.

HERB-ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

ROAST PORK WITH PEAR SAUCE

Steps:

• Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
• While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

ROAST PORK WITH PEARS

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.

PORK TENDERLOIN WITH PEAR SAUCE

Steps:

• Place rack on second level from bottom in oven. Heat oven to 500 degrees.
• Combine salt, cinnamon, cardamom and pepper in a small bowl.
• Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
• Roast for 10 minutes. Turn over each one; roast another 10 minutes.
• While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
• Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
• Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.

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.

PORK TENDERLOIN WITH PRICKLY PEAR TEQUILA BBQ SAUCE

Steps:

• Preheat an outdoor grill to medium heat.
• Brush the pork tenderloins with oil. Season generously with salt and pepper.
• Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
• Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
• Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
• Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
• Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
• Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
• Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.

MEDALLIONS OF PORK WITH PEAR SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
• Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

ROAST PORK TENDERLOIN WITH PEARS AND DRIED APRICOTS

Steps:

• Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
• Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)
• Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
• Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

ROASTED PORK LOIN WITH PEARS AND SAUCE

Steps:

• 1. Mix flour, 1/2 tsp salt, 1/2 tsp pepper, garlic powder, and 1/2 tsp crushed Thyme together. Rinse Tenderloins under cold water. Coat both sides of Tenderloins with the flour mixture.
• 2. Melt 2 TB butter with 2 TB of olive oil n a large skillet. when melted. Place Tenderloins in pan. Fry on medium high heat until all sides are browned.
• 3. Remove Tenderloins to a large baking dish, and set aside. Add remaining butter and oil to pan. Cook until melted. Combine well. Remove from heat. Add remaining 2 TB flour to butter mixture. Stir until smooth. Add in the pear juice. Return to heat. Mix well until thickened. Add in the maple syrup, orange zest, remaining Thyme,dried cranberries , and remaining salt and pepper. Stir well over heat.
• 4. Remove pan from heat. Pour mixture over Pork Tenderloins. Place PEARS on top of Tenderloins. Place in oven covered with foil or casserole cover. Bake at 350 degree's for approximately 1 hour or until meat thermometer reaches 145 -160 degree's. Insert thermometer in thickest part of tenderloin to test. Slice Tendrloin and serve with PEARS and juices.