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Maple Scented Pan Roasted Pork with Pears and Pecans
Would you believe this recipe was in the bottom of a box I got at a yard sale? It sounds like a fancy recipe, but it's really not. It's so simple to make and the flavours are unbelievable. You will look like a chef when you serve this to your friends or family.
- 2 tbsp. olive oil
- 1- 1 ½ pounds of pork loin
- coarse salt and coarse pepper
- 3 allspice berries, crushed (or 1 tsp ground allspice)
- 1 shallot, finely chopped (1/2 small onion, super finely chopped)
- 1 small sweet potato, finely diced
- 1 clove garlic, finely diced
- 1 tsp. minced ginger
- ¼ cup apple juice
- 1 tbsp. brown sugar
- 2 tbsp. red wine vinegar
- 1 tsp. balsamic vinegar
- ¾ cup chicken stock
- ½ cup maple syrup
- 1 Bartlett pear, sliced into 12 thin slices
- 20 pecans
Preheat oven to 350F. Cut the meat into 8-10 medallions and generously season with the coarse salt, pepper and crushed allspice.
In a skillet, add olive oil and when hot sear pork on both sides (until no longer pink) remove from skillet and place in a 350 F oven for 5 minutes. Add shallot, garlic, ginger, sweet potato, apple juice, vinegars and brown sugar to skillet. Cook slightly, being careful not to overcook the vegetables (when you poke the sweet potato it should be tender). Add chicken stock and maple syrup. Boil to reduce until syrupy. Add pear and pecans to the syrup.
Remove pork from the oven and place in the center of 4 large plates with a generous spoonful of sauce. Fan 3 slices of pear on each plate and sprinkle with 5 pecans.
Serves 4
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