Pork Fillet and Roasted Pears with Poached Garlic and Potato and Bay-leaf sauce

Pork Fillet and Roasted Pears with Poached Garlic and Potato and Bay-leaf sauce

Listener 12/4/2008

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1

Serves 4

The potato and bay-leaf sauce from this dish makes a wonderful soup on a chilly autumn day.

Ingredients

2 tbsp Unsalted butter
2 tbsp Grape seed oil
2 Pork steaks/fillets
1 to taste Salt & freshly ground pepper
2 Pears, peeled and cored
2 Potatoes, peeled and chopped
1 Onion
1 Apple, peeled and chopped
1 cup Chicken stock
1 cup Milk
2 Bay leaves
12 Garlic cloves

Directions

  1. Preheat the oven to 180 degC.
  2. Heat an ovenproof frying pan until quite hot, then add 1 tablespoon of butter and the oil. 
  3. 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. 
  4. Transfer the pan to the oven and continue cooking for another 8 minutes. Remove the meat from the pan, and keep it warm. 
  5. Wipe the pan clean with kitchen paper and put it back over a low heat.
  6. Peel and core the pears and cut into 6 pieces. Add the remaining butter to the pan, and when it foams, add the pears. 
  7. Gently cook the pears, turning frequently, until they turn gold and have softened a little.
  8. Combine the remaining ingredients in another saucepan. Cook until the potatoes are tender - about 30 minutes. 
  9. Remove the bay leaves and garlic cloves and set the garlic aside.
  10. Transfer the contents of the saucepan to a food processor and blend until smooth. Season with salt and pepper. 
  11. Remove the pears from the pan. Slice the pork fillet into 1cm-thick pieces.
  12. Spoon the sauce onto individual plates and top with pork and pears. Garnish with the garlic cloves.

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