PEAR-STUFFED PORK ROAST WITH DARK-BEER SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pear-Stuffed Pork Roast With Dark-Beer Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield 6 servings

Number Of Ingredients 9

12 dried pear halves (about 8 ounces)
1 tablespoon finely minced candied ginger
1 1/2 teaspoons chopped thyme, plus more for garnish
Kosher salt and freshly ground pepper to taste
1 3-pound boneless pork loin, tied
2 tablespoons unsalted butter
2 shallots, finely minced
1 12-ounce bottle dark beer, like Guinness
1/2 cup veal stock

Steps:

  • Coarsely chop 9 of the pear halves, reserving the rest for later. Place them with the ginger in a small bowl, cover with 1/2 cup of boiling water and let stand 10 minutes. Drain the pears, reserving 1/4 cup of the soaking liquid, and return them to the bowl. Add 1 1/2 teaspoons of the thyme to the pears and season lightly with salt and pepper.
  • Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about -inch thick, pierce a channel through the loin's center. Stuff the pear mixture into the channel, using the skewer to pack it in. Season the loin with salt and pepper and place in a roasting pan fitted with a rack.
  • Roast the pork for 15 minutes. Lower the heat to 350 and continue to roast until the meat is cooked through, 30 to 40 minutes. (When pierced with a knife tip, the juices at the center should still run slightly rosy.) Transfer the pork to a platter and let it rest, covered, for 15 minutes.
  • Meanwhile, remove the rack from the pan and place the pan atop the stove over medium heat. Add 1 tablespoon of the butter and the shallots and cook until they just begin to soften. Add the beer, stock and reserved pear liquid and simmer, scraping the bottom of the pan occasionally, till the liquid is reduced by about two-thirds and the sauce becomes somewhat thick, about 10 minutes. Remove from the heat and whisk in the remaining butter.
  • When ready to serve, finely dice the remaining 3 pear halves. Remove and discard the string from the roast and slice the meat. Divide the pork among plates, surround with some of the sauce and garnish with thyme and the diced pears.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 859 milligrams, Sugar 27 grams, TransFat 0 grams

Raj Kaur
[email protected]

This recipe was very expensive. The ingredients were all very pricey. I would not recommend this recipe if you are on a budget.


Manojmahato Mahato
[email protected]

This recipe was very time-consuming. I spent over 3 hours cooking the pork and the sauce. I would not recommend this recipe if you are short on time.


Sayed Chowdhury
[email protected]

I made this recipe for my family and they did not like it. The pork was too fatty and the sauce was too sweet. I would not recommend this recipe.


Ehioba Kevin
[email protected]

This recipe was a bit too complicated for me. I ended up overcooking the pork and the sauce was too thin. I would not recommend this recipe for beginners.


Quisella Perez
[email protected]

I made this recipe for a dinner party and it was a disaster. The pork was overcooked and the sauce was too salty. I would not recommend this recipe.


Miracle Ehigiator
[email protected]

I followed the recipe exactly and the pork turned out dry. The sauce was also very bland. I would not recommend this recipe.


Md Milon Hosen
[email protected]

This was a great recipe. The pork was cooked to perfection and the sauce was delicious. I would definitely make this again.


Atif Jan
[email protected]

I made this recipe for my family and they loved it. The pork was very tender and the sauce was very flavorful. I would definitely recommend this recipe.


Lawson Roward
[email protected]

This recipe was easy to follow and the pork turned out great. The sauce was a little too sweet for my taste, but it was still very good.


Olorunwa Idris
[email protected]

I followed the recipe exactly and the pork turned out perfectly. The sauce was also very good. I would definitely recommend this recipe.


Cardale Arrington
[email protected]

This was one of the best pork roasts I have ever had. The meat was so moist and juicy, and the sauce was incredible. I will definitely be making this again.


Jadesola Adeyemi
[email protected]

I made this recipe for a dinner party last night and it was a huge hit! Everyone loved the pork and the sauce. I would highly recommend this recipe.


musa shahzad
[email protected]

This recipe was absolutely delicious! The pork was so tender and flavorful, and the dark beer sauce was perfect. I will definitely be making this again.