Page 44 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Pork with Pears and Vinegar
The delicate sweetness of pears marries with vinegar and juniper for incredibly juicy pork.
      Prep time
  10 minutes
 Cook time
   1 hour
   Rest time
  10 minutes
Serves 4
• 3 tbsp (45 ml) olive oil
• 2 1⁄2 lb (1.13 kg) pork loin
• Salt and pepper
• 4 firm, juicy Bosc pears (or any variety)
• 1⁄2 cup (125 ml) white wine or white balsamic vinegar
• 1 tsp (5 ml) allspice
• 1 tsp (5 ml) juniper berries, crushed
• 5 sage leaves
• 1 tbsp (15 ml) butter
• Heat oil in a large Dutch oven with a heavy base. Sear pork for 2 minutes over fairly high heat. Add salt and pepper, then lower heat and continue to brown for
8 minutes.
• Peel pears while waiting for meat to brown, removing core and seeds. Cut into quarters.
• Pour vinegar over pork. Once vinegar has evaporated, add pears, allspice, crushed juniper berries, and crumbled sage.
• Cover and cook gently for 45 minutes, turning pork and pears occasionally.
• Remove meat and pears from pan and skim fat from pan juices with a slotted spoon.
• Let pork rest on a plate for 10 minutes and pour jus from resting plate back into Dutch oven with remaining jus. Bring to a boil, add butter, and simmer until slightly thickened, about one minute.
• Slice pork loin and serve with sauce and pears.

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