Page 44 - Ancestral - The Secrets of Vinegar

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