PEARS AND APPLES RECIPES

Steps:

• Tie the pork tightly with twine at ¾- to 1-inch intervals to make the roll as perfectly round as possible
• Combine the dry brine ingredients, rub evenly over the entire roast and leave uncovered in refrigerator 24 hours on lowest rack
• Take the pork out of the refrigerator 30 to 45 minutes before roasting
• Preheat oven to 425°F, with rack at center
• Fill a roasting pan with apples, pears and onions and season with a little salt and pepper
• Pour the Calvados and stock over the apples, pears and onions
• Listicle: Rachael Ray 16
• 5" x 13
• 5" Nonstick Roaster with Reversible Rack Place a rack over the top and set the pork roast on it
• Coat lightly with EVOO spray and place in oven
• Roast pork 30 minutes at 425°F, then reduce heat to 325°F and roast to 140°F, about 45 minutes more
• Remove and let stand 15 to 20 minutes before carving
• If making gravy, melt butter in a saucepan over medium heat, whisk in flour, then add salt and pepper
• Whisk in stock and bring to a boil to thicken enough to coat a spoon
• Add cream and temper an egg yolk (if using) by whisking together yolk and a ladle of gravy, then adding yolk mixture back to sauce
• Whisk in Dijon mustard (if using)
• Remove strings from the pork roast and thinly slice
• Serve with roasted fruit and onions and top with pan juices or gravy

Steps:

• Preheat the oven to 350F.
• Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
• Using a measuring spoon or melon baller, scoop out the seeds.
• Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
• Bake in the oven 30 minutes. Remove, let cool and enjoy!