Pork on the bone with pear and apple compote
Votes: 2
Time: 1 hour 40 minutes plus marinating time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This festive roast uses a large cut of pork loin, which is pre-soaked in a honey-spiced brine overnight. For a more sophisticated look, ask your butcher to trim the rib ends. On the day of serving, the loin, soaked in the aromatic brine, is first pan-fried until golden brown, then finished in the oven. Cut the finished loin into individual bone-in patties and serve with pear-apple compote.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork
- 1 pork loin on 4 bones, weighing 1 kg, trim the ends of the bones
- 1 cup coarse salt
- 0.5 cups honey
- 10 juniper berries
- 2 sprigs of rosemary
- 10 black peppercorns
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 tbsp. l. olive oil
Compote
- 1 shallot, chopped
- 1 Granny Smith apple, peeled and diced
- 1 Bere-Bosc pear, peeled and diced
- 0.5 cups dried cranberries
- 0.5 cups orange juice
- 0.5 cup unfiltered apple juice without sugar (cider)
- 1 tbsp. l. brown sugar
- 1 tbsp Dijon mustard
- 2 tsp chopped fresh rosemary
- A pinch of cayenne pepper
We recommend
Recipes with similar ingredients: pork loin, pork, apples, pears, dried cranberries, apple cider, Dijon mustard, Orange juice, black pepper, juniper berries, rosemary, bay leaf, ground cayenne pepper, honey
Cooking the dish according to the recipe:
- Prepare the brineIn a small saucepan, combine the salt, honey, and 1 cup of water and heat over high heat. Once the salt and honey have dissolved, remove from the heat and stir in the juniper berries, rosemary, peppercorns, bay leaf, and garlic. Let sit until the water cools to room temperature, about 20 minutes. Pour the brine into a large, lidded container, then add 1/4 cup of cold water. Score the pork in a 2-cm diamond pattern. Submerge the pork in the brine and cover. Refrigerate overnight.
- Preheat oven to 175°C. Remove pork from brine, rinse and pat dry (discard brine).
- Sprinkle the pork with 1/2 teaspoon each of salt and black pepper. Heat a large oven-safe skillet over medium heat for a few minutes, then add the olive oil and sear the pork on all sides until golden brown, about 10 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork loin registers 150°F (66°C), about 40 minutes. Transfer the pork to a cutting board, cover with foil, and let rest for at least 15 minutes.
- While the meat is resting, prepare the compote.:
Transfer 2 tablespoons of the rendered fat from the skillet to a medium skillet and heat over medium heat. Add the shallots and cook, stirring, for 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard, and rosemary; add 1/2 teaspoon each salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat to medium and simmer until the compote thickens, 5 to 8 minutes. Transfer to a serving bowl. Slice the pork into individual patties and serve with the compote.
Categories:
recipe / Oven / Festive dishes / New Year / Christmas / Main courses / Meat / Vegetables and mushrooms / Ted Allen
Similar recipes
