Loin Of Pork With Pears Recipe
Ingredients
| White sugar | 1 Tablespoon | |
| 150 ml/1/4 pint cider or water | ||
| Pears | 250 Gram, sliced | |
| 60 g/2 oz onion, sliced | ||
| Bay leaf | 1 , dried | |
| Ground allspice | 1/2 Teaspoon | |
| 1 kg/2 lb loin of pork, trimmed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the sugar in a roasting-tin over a medium heat until it turns to a good brown caramel.
Add the cider or water (stand back so you are not splattered with hot sugar) and stir until the caramel dissolves.
Add the pears, onion, and seasonings, then put the pork on top (making sure that the bay leaf is underneath).
Cook in a preheated moderately hot oven (190°C/375°F/ Gas Mark 5), allowing 30 minutes per 500 gl 1 lb plus 30 minutes.
When the pork is cooked, take it out and let it rest while you make the sauce.
Drain off any excess fat, discard the bay leaf, put the contents of the roasting-tin into a food processor or blender and puree until smooth.
Check the seasoning, slice the pork and offer the sauce separately.
Add the cider or water (stand back so you are not splattered with hot sugar) and stir until the caramel dissolves.
Add the pears, onion, and seasonings, then put the pork on top (making sure that the bay leaf is underneath).
Cook in a preheated moderately hot oven (190°C/375°F/ Gas Mark 5), allowing 30 minutes per 500 gl 1 lb plus 30 minutes.
When the pork is cooked, take it out and let it rest while you make the sauce.
Drain off any excess fat, discard the bay leaf, put the contents of the roasting-tin into a food processor or blender and puree until smooth.
Check the seasoning, slice the pork and offer the sauce separately.
Chef
