Pork Loin with Prunes and Pears
Recipe category
Country
Region
Source
"¡Delicioso! The Regional Cooking of Spain" (pages 211-212).
Many of the typical elements of Catalan and Balearic cooking are incorporated in this excellent pork casserole: the combination of fruits with meats and the addition of ground almonds and garlic. The recipe comes from the island of Mallorca
Preparation time
30 minutes
Cooking time
90 minutes
Number of servings
4
Difficulty
Medium
Ingredients
0.5
ripe but firm pears, preferably small, like seckel pears
Lemon Juice
1
cup(s) dry red wine, to cook the pears, plus 5 tablespoons
1
stick cinnamon, broken in 3 pieces
1.5
Boneless pork loin
Salt
Freshly Ground pepper
2
tbsp Olive oil
2
tbsp Brandy
1
small onion, finely chopped
1
unit(s) Bay leaf
0.75
cup(s) chicken broth
2
oz blanched almonds (about ⅓ cup)
2
cloves garlic, minced
1.5
tsp teaspoons oregano leaves or ¼ teaspoon dried
1.5
tsp teaspoons thyme leaves or ¼ teaspoon dried
0.25
mushrooms, brushed clean and quartered
12
Medium prunes
Directions
- Skin the pears (easy to do with a good potato peeler), rub with lemon juice, and place in a small saucepan. Add red wine to cover and the cinnamon stick.
- Bring to a boil and simmer about 20 minutes, or until the pears are tender.
- Remove the saucepan from the heat and let the pears steep until ready to use.
- Sprinkle the pork with salt and pepper. Heat the oil in a deep casserole and quickly brown the meat on all sides.
- Add the brandy and ignite, keeping well away from the pot.
- When the flames subside, add the onion and sauté until softened.
- Stir in the 5 tablespoons wine and reduce to less than half.
- Add the bay leaf and ½ cup of the broth. Cover and cook slowly 20 minutes.
- Meanwhile, place the almonds on a cookie sheet in a 350°F oven and toast until lightly golden, about 5 minutes.
- Cool and transfer to a food processor with the garlic, thyme, and oregano; blend as smooth as possible.
- With the motor running, gradually pour in the remaining ¼ cup broth.
- Add the mushrooms, the almond mixture, and the prunes to the casserole and taste for salt. Cook another 30 minutes, or until the meat is cooked through.
- Cut the pears in quarters, core, and cut into ½-inch wedges. Gently mix the pear wedges into the casserole and turn off the heat.
- Remove the meat and slice. To serve, arrange the pears in overlapping rows around the meat, garnish with the prunes, and spoon on the sauce.