Braised Pork Loin with Pears
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish.
- 2 tablespoons coarse salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground mustard
- 1/4 teaspoon plus a pinch of ground allspice
- 1 boneless pork loin, about 2 pounds, tied
- 2 tablespoons vegetable oil
- 2 cups dry white wine, such as Sauvignon Blanc
- 2 bay leaves
- 15 small orange, red, and yellow carrots, peeled, trimmed if desired
- 15 red pearl onions
- 10 small parsnips, trimmed and peeled
- 3 garlic cloves, crushed with the flat side of a large knife
- 6 red d’Anjou pears
- Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
- Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
- Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.