Roast Pork With Pears And Creamy Mustard Pan SauceFrom chihuahua 5 years ago
- 3/4 cup packed fresh flat-leafed parsley Leaves shopping list
- 1/4 cup packed roughly chopped fresh sage, plus whole sage leaves for roasting shopping list
- 3 whole garlic cloves, plus 2 Cloves, minced shopping list
- salt (Kosher) and freshly ground pepper, to taste shopping list
- 5 Tbs. olive oil shopping list
- 1 boneless pork loin roast, about 3 1/2 lb., halved horizontally shopping list
- 3 ripe red Anjou pears, halved lengthwise shopping list
- 4 leeks, white portions only, trimmed, halved lengthwise and rinsed shopping list
- 2 tsp. all-purpose flour shopping list
- 1/4 cup dry white wine shopping list
- 1/2 cup chicken broth shopping list
- 2 Tbs. whole-grain mustard shopping list
- 1/4 cup heavy cream shopping list
How to make it
- Position a rack in the lower third of oven and preheat to 400 degrees.
- In a mini food processor, process parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms.
- Spread mixture on cut side of one half of the pork loin, then place the other half on top.
- Tie roast together with kitchen twine and tuck whole sage leaves underneath twine.
- Season roast with salt and pepper.
- In a 5 1/2-quart Dutch oven over medium-high heat, warm remaining 2 Tbs. Oliove Oil.
- Add pears, cut side down, and cook until browned, about 5 minutes.
- Transfer to a plate.
- Add pork to the pot, and brown on all sides, about 8 minutes total.
- Transfer to a plate.
- Place 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 in oven until an instant-read thermometer inserted int o the center of the pork registers 140 degrees, 45 to 55 minutes.
- Transfer pork to a carving board, cover loosely with aluminun 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 tsp. 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.
The Cookchihuahua Sonoma County, USA
The Rating4 people
The roast and the sauce sound so succulant and delish! Bookmarked this great recipe! An easy 5 from me!juels in Clayton loved it
Pears go great with pork. Look forward to trying this one. It's a hard 5. Thanks.rottman in Nottingham loved it
omg !!!!!! i love it yum yum ........lots of flavors here great post
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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