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Roasted Pork Loin with Maple and Pear Sauce

Preparation
40 MIN
Cooking
1 H
Output
8 to 10 servings
Photo Roasted Pork Loin with Maple and Pear Sauce
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Ingredients

    Pork Loin

  • 1 pork loin, about 4 lbs (1.8 kg)
  • 3 tablespoons (45 ml) olive oil
  • 5 slices bacon, about 1/4-inch (1/2-cm) thick
  • 4 to 5 onions, peeled and halved
  • 2 lemons, halved
  • 1 head garlic, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 4 sprigs fresh thyme
  • Salt and pepper
  • Maple and Pear Sauce

  • 1 cup (250 ml) maple syrup
  • 2 cups (500 ml) beef broth
  • 2 cups (500 ml) sparkling cider
  • 2 pieces, about 1-inch (2.5-cm) long, fresh or candied ginger
  • 1 shallot, thinly sliced
  • 1 stick cinnamon
  • 2 pears, peeled and cubed
  • 1 tablespoon (15 ml) cornstarch
  • 2 tablespoons (30 ml) water

Preparation

    Pork Loin

  • 1. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  • 2. In a large skillet, brown the meat in the oil on all sides. Season with salt and pepper.
  • 3. Place the loin, fat side up, in a roasting pan and spread the slices of bacon on the meat. Place the remaining ingredients all around the roast.
  • 4. Bake for about 1 hour or until a thermometer inserted into the centre of the meat reads 58 to 60 °C (136 to 140 °F). Place the roast on a serving platter with the vegetables. Cover and let rest for about 15 minutes. The temperature will reach approximately 63 °C (145 °F).
  • Maple and Pear Sauce

  • 5. Meanwhile, in a saucepan, bring the maple syrup to a boil and simmer until it begins to caramelize. Add the broth, cider, ginger, shallots, and cinnamon and bring to a boil. Reduce by half. Add the pears and cook for 2 to 3 minutes.
  • 6. In a small bowl, dissolve the cornstarch in the water and whisk into the sauce. Simmer for 1 minute. Serve with the pork loin.
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