Pork Roast with Lady Apples and Seckel Pears
- 1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped sage
- 4 lady apples, halved lengthwise
- 4 Seckel pears, halved lengthwise
- 1/2 cup dry white wine
- 2 cups homemade or low-sodium store-bought chicken or veal stock
- 1/4 cup apple cider
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.
SourceMartha Stewart Living, November 2006