Best Braised Pork Loin With Pears Recipes

ROASTED PORK LOIN AND PEARS

Steps:

• Preheat the oven to 400°F.
• Rub pork all over with 1 1/2 teaspoons of the oil, and season with 1 1/2 tablespoons of the thyme, salt and pepper.
• In a large bowl, toss together pears, shallots, remaining 1 1/2 tablespoons oil and 1 1/2 tablespoons thyme.
• Arrange pear mixture in a 9x13-inch baking dish or roasting pan.
• Place pork, fat-side up, on top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, about 1 hour.
• Let pork rest for 15 minutes, then carefully remove the twine and thinly slice pork. Arrange slices over pears and shallots on a large platter and drizzle with pan juices.

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
• Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
• Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
• Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

BRAISED PORK LOIN WITH PEARS

Steps:

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

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!