Rating: 3.33 stars
89 Ratings
  • 5 star values: 11
  • 4 star values: 27
  • 3 star values: 35
  • 2 star values: 12
  • 1 star values: 4
  • 89 Ratings

The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish.

Martha Stewart Living, October 2006

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Servings:
6
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Ingredients

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Directions

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  • Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.

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  • Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.

  • Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

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Reviews

89 Ratings
  • 5 star values: 11
  • 4 star values: 27
  • 3 star values: 35
  • 2 star values: 12
  • 1 star values: 4