Roast pork with pears
Instructions
In a dish, pour the white wine, the PEAR brandy, cinnamon and the bouquet garni, lay the roast, cover with plastic wrap and let marinate for 3 hours in a cool place, turning the roast three times.
Remove from marinade and drain.
In a saucepan, Brown it on all sides in hot butter, add salt and pepper, sprinkle with the spices, with flour, then continue cooking for another 2 minutes over medium heat.
Squirt with the marinade, and bring to a boil, cover and let simmer for an hour and twenty, over medium heat, turning the roast for three times.
Peel and slice the pears in half; emerge them in the cooking liquid, cover and finish cooking for 10 minutes fresh focus.
Remove the roast, cut into slices and distribute them in dishes along with chunks of PEAR.
Let the sauce reduce for 2 minutes at high heat, filter it through a strainer and serve separately.
Ingredients and dosing for 4 persons
- 50 cl dry white wine
- 5 cl of PEAR brandy
- a pig roast from 750 g
- a cinnamon stick
- For the sprig garnish:
- Laurel and thyme parsley (tied with a cord)
- 25 g butter
- 2 tablespoons flour
- 4 ripe but firm pears
- salt and pepper
- 1/2 teaspoon mixed spice 4
- black peppercorns
- nutmeg
- cloves and ginger