Posts Tagged ‘Pork’
Pork Tenderloin with Pears and Perry
Preparation and Cooking Time: 40mins
- 600g pork tenderloin, trimmed
- 1 tsp. olive oil
- Kosher salt and freshly ground black pepper
- 30g unsalted butter
- 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
- 1/2 cup finely chopped shallots
- 2 Tbs. sherry vinegar
- 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
- 1-1/2 tsp. Dijon mustard
- 2 tsp. fresh thyme, minced
- Position a rack in the center of the oven and heat the oven to 500°F (260°C).
- Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
- Meanwhile, melt half the butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.
- Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the perry and cook until slightly reduced, 2 to 3 minutes. Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
- Slice the pork and serve with the sauce and pears.
Recipe adapted from finecooking.com
Thyme Roasted Pork with Pan-Fried Pears and Perry Gravy
Preparation Time: 25mins
Cooking Time: 120mins
- 2kg leg of pork boned, or belly, rolled and scored
- 1 tsp sea salt
- 8 sprigs of fresh thyme
For the gravy
- 500ml Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 100ml double cream
For the pears
- 25g unsalted butter
- 3 Beurre Bosc pears, peeled, cored and cut into quarters, lengthways
- 1 tbsp demerara sugar
For the roasted garlic and shallots
- 18-24 shallots, about 400-540g
- 12 cloves garlic
- Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 220°C, gas mark 7, and dry the pork with a kitchen paper towel.
- Check the pork skin has been thoroughly scored, and if necessary, add a few more cuts using a very sharp knife. Rub the salt thoroughly into the skin, then tuck the thyme into the centre of the meat. Place the pork in a roasting tray.
- Calculate the cooking time for the pork, allowing 25 minutes per 500g plus 25 minutes. Roast the pork on the highest shelf for the first hour then turn the oven down to 190°C, gas mark 5 for the remaining cooking time.
- Meanwhile, to cook the roasted garlic and shallots, pour boiling water over the shallots and leave for 5 minutes: this makes it easier to remove the skins. Put the whole garlic cloves in a small saucepan with boiling water and cook for 5 minutes. Run the garlic cloves under cold water and peel off the skins.
- Add the shallots and garlic to the pork about 45 minutes before the end of the roasting time. When the pork is cooked and the juices run clear, transfer it onto a serving plate, keep warm and leave to rest for 15 minutes. Using a slotted spoon, transfer the shallots and garlic into a heatproof serving dish, leaving behind a few of the garlic cloves to mash into the pan juices. Keep warm until you’re ready to serve.
- While the pork is resting, heat the butter in a frying pan and fry the pear quarters until tender and golden. After a minute or two, stir in the sugar, turning the heat to low if the pears are browning too much but still not soft. Spoon into a serving dish and keep warm.
- Place the roasting tray with the pan juices directly onto the hob. Scrape in any residue stuck to the pan, and mash in the garlic cloves you have left. Add the perry, bring to the boil and pour in the cream (don’t worry if it looks as though it is curdling). Let the gravy bubble and reduce until it is a sauce consistency. Add some freshly ground black pepper but no salt as some will undoubtedly have crept off the crackling. Pour into a gravy boat to serve.
Recipe adapted from waitrose.com
Roast Pork, Perry and Pears
Preparation and Cooking Time: 2hrs
- 2 tbsp rosemary leaves
- 1 tbsp sea salt
- 1 tsp black peppercorns
- 1.5kg rolled leg or loin of pork, scored
- 5 tbsp olive oil
- 2 onions
- 4 Beurre Bosc pears
- 250ml Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Set the oven at 220C. Finely chop the rosemary leaves and crush them with the sea salt and peppercorns using a pestle and mortar. When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.
- Put the meat in a roasting tin and massage the rosemary paste into its skin and cut edges. Roast for 20 minutes, then reduce the temperature to 200C and continue to roast for 25 minutes per 500g.
- While the pork is roasting, peel the onions and chop them roughly. Let them cook with the remaining oil in a shallow pan over a moderate heat until soft and palest gold. Peel and quarter the pears (to keep them from browning add a little lemon juice). Add the onions and pears to the roasting tin after the pork has been cooking at the lower temperature for 25 minutes, basting the pears with any pan juices.
- When the pork is ready, remove it from the oven and let it rest in a warm place with the pears, lightly covered with foil (a tight covering will make the crackling soften). Put the roasting tin over a moderate heat, add the perry and boil the juices until reduced to about 200ml or so. They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning. Serve the pork in thin slices, together with chunks of its crackling, pears and the pan juices.
Recipe adapted from telegraph.co.uk
Pork Cutlets with Perry Sauce
Cooking and Preparation Time: 30mins
- 500g baby red potatoes
- 3 tbsp. canola oil
- 700g pork cutlets
- 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
- 2 tsp Dijon Mustard
- 6 cups shredded red cabbage
- 1 Beurre Bosc Pear
- Place potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8 minutes, then drain.
- In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat. Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
- Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In same frying pan, heat 1 tablespoon canola oil over medium-high heat. Add cutlets; cook until browned all over, 3 minutes. Remove from skillet. Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes. Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes. Pour in remaining 1/4 cup Perry and cook 1 minute.
- Place cutlets on plates; spoon sauce over pork. Serve with potatoes and cabbage.
Recipe sourced from delish.com
Total Time: 1hr 30mins
Serves: 8 – 10
2kg pork loin roast, trimmed
1 tbsp. flour
Salt and freshly ground black pepper
2 tsp. finely chopped rosemary
4 tbsp. butter
3 medium onions, chopped
2 cloves garlic, chopped
4 stalks rosemary (optional)
5 Beurre Bosc Pears, cored and quartered
1⁄2 cup Paracombe Premium Perry ‘The Berg’
1⁄4 cup Paracombe Premium Perry Eau de vie de Poire Williams
Preheat oven to 325°. Tie pork loin every 2″ with kitchen twine so that it holds a “round” shape. In a small bowl, mix together flour, salt and pepper to taste and chopped rosemary. Rub the flour mixture all over the pork loin, coating evenly and well.
Heat 2 tbsp. butter in a large heavy skillet and sear meat over high heat, turning often, until browned on all sides. Transfer with pan juices to a large baking pan. Scatter onions and garlic around the roast. Cut up remaining butter and distribute evenly atop onions. Add rosemary stalks (if used) to pan. Cover with foil and place in oven.
Cook for 45 minutes, then add pears and Perry to pan. Baste everything with the pan juices. Re-cover and cook for 30 minutes more. Raise oven temperature to 400°, remove foil, baste, and cook for another 15 minutes.
Place roast on a cutting board, remove string and allow to rest for 10 minutes before slicing. Meanwhile, transfer onions and pears to a platter. On top of the stove, reduce pan juices by half. Warm Eau de vie, add to the pan juices and flame. (Keep a pan lid nearby, in case it flares up) Simmer sauce while you slice the pork loin. Arrange meat over pears and onions and serve with the sauce.
Recipe adapted from SAVEUR
Total Time: 1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash
- Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form. Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together. Transfer to a work surface and form into a ball; halve and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
- Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4L. saucepan over medium-high heat. Add pork and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.
- Heat oven to 400°. Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick. Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top. Roll remaining dough disk until ¼ inch thick and place over filling. Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like. Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.
Recipe adapted from SAVEUR
SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)
1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving
- Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute. Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
- Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes. Add Perry and cook until reduced by half, about 5 minutes. Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.
Recipe adapted from SAVEUR
Easy Peasy Perry Pork
Paracombe Premium Perry shares a simple easy peasy ‘Perry Pork’ recipe this Foodie Friday, which is, as the name suggests, easy to make for friends and family and uses a bottle of Paracombe Premium Perry too!
Total Time: 15 mins to prep & 45 mins to cook
- 2 – 4 Pork Loin Steaks
- 1 Bottle of Paracombe Premium Perry
- 2 Pears
- 100g Brown Sugar
- 1 White Onion
- 200ml Water
- 10ml Olive Oil
- Pre-heat the oven to 200c.
- Add the pork loin steaks to a deep oven dish, along with one peeled and cut pear and pour half of the bottle of the Paracombe Premium Perry in, so the steaks are covered. Sprinkle 25g of brown sugar on top. Cook for 30 minutes.
- In the mean time, chop the onion and one pear (skin off) and add to a warm frying pan containing the olive oil.
- Once the onion has started to sizzle, add 75g brown sugar and the water. Turn the heat down and allow to cook for 10 to 15 minutes.
- After 30 minutes in the oven, take the pork out and turn over. Add the caramalised onion & pear slices and put back in the oven for 15 minutes.
- Sit back and relax for 15 minutes with the rest of the Paracombe Premium Perry!
- Check pork is thoroughly cooked before serving with thick cut potato chips, or whatever takes your fancy.
Recipe courtesy of: Tesco Real Food