PEARS AND APPLES RECIPE 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:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.