Pork Fillet and Roasted Pears with Poached Garlic and Potato and Bay-leaf sauce
The potato and bay-leaf sauce from this dish makes a wonderful soup on a chilly autumn day.
|2 tbsp||Unsalted butter|
|2 tbsp||Grape seed oil|
|1 to taste||Salt & freshly ground pepper|
|2||Pears, peeled and cored|
|2||Potatoes, peeled and chopped|
|1||Apple, peeled and chopped|
|1 cup||Chicken stock|
- Preheat the oven to 180 degC.
- Heat an ovenproof frying pan until quite hot, then add 1 tablespoon of butter and the oil.
- When the butter is foamy and nut-brown, add the pork. Cook until golden brown - about 3 minutes a side. Season the meat with salt and pepper.
- Transfer the pan to the oven and continue cooking for another 8 minutes. Remove the meat from the pan, and keep it warm.
- Wipe the pan clean with kitchen paper and put it back over a low heat.
- Peel and core the pears and cut into 6 pieces. Add the remaining butter to the pan, and when it foams, add the pears.
- Gently cook the pears, turning frequently, until they turn gold and have softened a little.
- Combine the remaining ingredients in another saucepan. Cook until the potatoes are tender - about 30 minutes.
- Remove the bay leaves and garlic cloves and set the garlic aside.
- Transfer the contents of the saucepan to a food processor and blend until smooth. Season with salt and pepper.
- Remove the pears from the pan. Slice the pork fillet into 1cm-thick pieces.
- Spoon the sauce onto individual plates and top with pork and pears. Garnish with the garlic cloves.