Pork Loin with Pear and Dark Rum sauce
Filed under: Dinner, Entertaining, Week-end
Preparation time
Cooking time
Portions
ingredients
- 1 Olymel half loin of pork
- 1 yellow onion, thinly sliced
- Salt and pepper to taste
Ingredients for the sauce
- 2 Bartlett pears, thinly sliced
- 1 green apple, thinly sliced
- 2/3 cup dark spiced rum
- 2 cups chicken stock
- ¼ cup butter
- ¼ tsp. ground cardamom
- ¼ cup 15% cooking cream
- 2 tbsp. corn starch
- 2 tbsp. cold water
Ingredients for maple carrots side dish
- 454 g multi-colour Nantes carrots
- 3 tbsp. butter
- 2 tbsp. maple syrup
- ¾ cup vegetable stock
Ingredients for the grelot potatoes side dish
- 680 g grelots potatoes, halved
- 2 sprigs of fresh rosemary, finely chopped
- 3 tbsp. canola or vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste
instructions
- Preheat oven to 400°F.
- In a large oven safe frying pan, brown pork half loin about 2-3 minutes per side.
- In the same pan, turn the pork half loin fat side up and top with the onion.
- Roast 45 to 50 minutes or until internal temperature of the meat reaches 145°F.
- In a medium size saucepan over low heat, start the sauce by melting the butter.
- Add the pear and apple slices and cook about 5 minutes.
- Add the ground cardamom and dark spiced rum.
- Make sure stove hood fan is off. Place a lit match over the pan to flambé the rum.
- Remove pan from heat and let flames go out on their own.
- Return pan to heat and add chicken stock and cream. Let simmer about 10 minutes.
- In a small bowl, dissolve the corn starch in the cold water.
- Add the mixture to the pan and stir to thicken sauce.
Preparation of sides
- In a large pan over low heat, add the canola oil and grelot potatoes.
- Gently fry the potatoes and then cover. Keep heat low so they don't burn. Shake pan regularly to keep potatoes from sticking.
- This step could take 15 to 20 minutes.
- When potatoes start to brown, add the rosemary, garlic, salt and pepper. Mix well and continue cooking about 3 minutes more. Set aside.
- In a large pan over medium low heat, add chicken stock and carrots.
- Turn carrots so they cook evenly.
- Let simmer about 10 minutes or until liquid is absorbed.
- Add the butter and maple syrup to the pan and cook the carrots. They will caramelize.
- On each plate serve the grelot potatoes, carrots and half pork loin, drizzled over with its sauce.
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