Tuesday, December 7, 2010

Roast Pork with Pears and Cranberries

Another favorite! Perfect for the season...A little sweet with the pears and cranberries, and savory with the thyme and garlic. The preparation is very easy as this roast isn't stuffed. Great for a special occasion or a quick dinner!

Roast Pork with Pears and Cranberries

Serves 8

One 3lb loin of pork
Zest of 2 oranges
5 cloves of garlic, grated
3 twigs of fresh thyme
1 tsp ground pepper
1 Tbsp coarse salt
5 pears quartered
3 carrots, sliced
1 medium onion, sliced
1/3 cup dried cranberries
1/2 cup white wine

In a bowl, combine the orange zest, garlic, thyme, salt and pepper. Set aside.

Rub the pork with the rub until well coated.

Place the roast in a large baking pan and surround with the pears, onion and carrots and cranberries. Pour the wine at the bottom of the pan.

Bake at 450F for about 15 minutes. Reduce the heat to 350F for another 45 minutes.

Remove from oven and let stand, covered with aluminum foil, for about 10 minutes.

Slice and serve with wild rice or root vegetables.

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