Pears and Pork

When Rex Huss of Grand Forks recently told me about dish he makes that features pork, pears and sweet potatoes, my interest definitely was piqued. I’m a big fan of all three of those foods as well as the other ingredients in the recipe (including honey, prosciutto and thyme). (See recipe at www.grandforksherald.com/event/tag/group/Features/tag/food/.)

That started me thinking about pairing fruit and meat in dishes. When I was growing up, I remember one dish that was a favorite of my dad’s that my mom used to make. It also featured pork (spare ribs), but the fruit in the recipe was prunes, in the form of a dressing.

It’s been years since I’ve had that dish, but the next time Mom invites us over for dinner, that’s going to be my request.

Rex’s recipe so intrigued me that I’ve decided to dedicate next week’s column on the food page of the Herald to pairing fruit and meat in recipes.

In my research, I came across the following recipe that featured pears, pork, garlic and rosemary. I guess that means there are now two pork and pear recipes that we’ll have to try.

Roast Pork Tenderloin and Pears
6 ripe pears
2 1-pound pork tenderloins
2 garlic cloves, thinly sliced
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
2 tablespoon olive oil
Heat oven to 475 degrees. Peel and core the pears, and cut each into 4 wedges; set aside. Cut 10 small slits in each tenderloin and stuff with garlic and rosemary. Season pork with salt and pepper, and set aside.
In a large oven-proof skillet, heat oil over medium heat. Cook pears, cut side down, until browned, about 5 minutes. Remove to a plate.
Add pork to skillet and cook, turning to brown on all sides, about 10 minutes total. Return pears to skillet and transfer to the oven. Roast, stirring pears once, until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees, about 10 minutes.
Transfer meat and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper if needed and set aside.
Cut pork into ½-inch slices. Serve with pears, spooning pan juices over both. Makes 6 to 8 servings.
Approximae nutritional analysis per serving: 268 calories, 38 percent of calories from fat, 11 grams fat (3 grams saturated, 6 grams monounsaturated), 86 milligrams cholesterol, 27 grams protein, 15 grams carbohydrates, 2 grams fiber, 64 milligrams sodium.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>