Pork Roast with Lady Apples and Seckel Pears
Martha Stewart Living, November 2006
- 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.
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