Reviews (1) Add Rating & Review 70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7 Martha Stewart Member Rating: Unrated 01/01/2008 Excellent! Made this for New Years Day dinner along with Armadillo Potatoes and brussel sprouts. Also used pan drippings for thin gravy-and cooked up some home made applesauce. Followed roasting times exactly, but needed to add about 10 more minutes cooking time. Lite touch with garlic tho-as we prefer herbs.
Back to Pork Roast with Lady Apples and Seckel Pears All Reviews for Pork Roast with Lady Apples and Seckel Pears - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Roast with Lady Apples and Seckel Pears Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 clove garlic, minced 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped thyme 1 tablespoon finely chopped sage 4 lady apples, halved lengthwise 4 Seckel pears, halved lengthwise 1/2 cup dry white wine 2 cups homemade or low-sodium store-bought chicken or veal stock 1/4 cup apple cider 1 tablespoon all-purpose flour 1 tablespoon unsalted butter
Gallery Pork Roast with Lady Apples and Seckel Pears
Recipe Summary Servings: 6
Gallery
Pork Roast with Lady Apples and Seckel Pears
Pork Roast with Lady Apples and Seckel Pears
Pork Roast with Lady Apples and Seckel Pears
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 clove garlic, minced 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped thyme 1 tablespoon finely chopped sage 4 lady apples, halved lengthwise 4 Seckel pears, halved lengthwise 1/2 cup dry white wine 2 cups homemade or low-sodium store-bought chicken or veal stock 1/4 cup apple cider 1 tablespoon all-purpose flour 1 tablespoon unsalted butter
Directions
Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.
Reviews (1)
Add Rating & Review 70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
Martha Stewart Member Rating: Unrated 01/01/2008 Excellent! Made this for New Years Day dinner along with Armadillo Potatoes and brussel sprouts. Also used pan drippings for thin gravy-and cooked up some home made applesauce. Followed roasting times exactly, but needed to add about 10 more minutes cooking time. Lite touch with garlic tho-as we prefer herbs.
Reviews (1)
Add Rating & Review 70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
Add Rating & Review
70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
70 Ratings 5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
5 star values: 11 4 star values: 17 3 star values: 21 2 star values: 14 1 star values: 7
Martha Stewart Member Rating: Unrated 01/01/2008 Excellent! Made this for New Years Day dinner along with Armadillo Potatoes and brussel sprouts. Also used pan drippings for thin gravy-and cooked up some home made applesauce. Followed roasting times exactly, but needed to add about 10 more minutes cooking time. Lite touch with garlic tho-as we prefer herbs.Martha Stewart Member
Rating: Unrated 01/01/2008
Excellent! Made this for New Years Day dinner along with Armadillo Potatoes and brussel sprouts. Also used pan drippings for thin gravy-and cooked up some home made applesauce. Followed roasting times exactly, but needed to add about 10 more minutes cooking time. Lite touch with garlic tho-as we prefer herbs.
Rating: Unrated
All Reviews for Pork Roast with Lady Apples and Seckel Pears
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Roast with Lady Apples and Seckel Pears
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
