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FareShare Gazette Recipes -- December 2008 - R's


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Rosemary Pork with Pears

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* Exported from MasterCook *

Rosemary Pork with Pears

Recipe By : Gail Hall on CBC Radio
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pork tenderloins -- (about 2 pounds)
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
4 ripe firm pears -- cored and
sliced in half
2 tablespoons birch syrup
2 tablespoons liquid honey
1 tablespoon birch syrup
1/2 cup white wine
1 cup whipping cream
Sea salt and freshly ground pepper -- to taste

Preheat oven to 450F (230C).

Use a roasting pan or baking sheet lined with parchment, place pork on
baking surface. Coat all sides of pork with mustard; sprinkle top with
rosemary and sprinkle with sea salt and freshly ground pepper.

In a bowl, coat the pears with 2 tablespoons birch syrup and 2 tablespoons
honey; rub into the flesh of the pears. Place pears, cut side up, around
pork. Roast for about 20 to 25 minutes or until a thermometer inserted
reads 155F (69C).

Remove from oven and let meat stand covered with foil for 5 minutes.

Scrape drippings into a frying pan and add 1 tablespoons birch syrup,
white wine and whipping cream. Bring to a boil and reduce to thicken.
Adjust with salt and pepper to taste. Serve with sliced pork.

Yields 6 servings.

"The recipes for this week were part of the best of Fall cooking class at
my loft cooking school this month. Fall fruit is featured: beautiful tender
pork tenderloins from Sunworks Farms roasted with pears. Ron and Sheila
Hamilton have a certified organic farm in Armena, AB and sell pork, lamb,
turkey and beef at the Strathcona Farmers in Edmonton and the Curry Market
in Calgary. The pears and apples are from BC."

Gurvinder Bhatia's Wine Pairing for this recipe:
Waterbrook Chardonnay 2005, Columbia Valley Washington ($25) - apple and
pear flavours with a creamy texture and hints of toasty vanilla.

This recipe is shared with permission through the courtesy of the CBC
Radio and Gail Hall.
Gail Hall is well known in Edmonton as a culinarian and food activist.
Through her company Seasoned Solutions, Gail operates a loft cooking
school, culinary tours and consulting service for the agriculture, food
and hospitality industries.

MC format by Hallie. Untried.

Hallie's Notes:

You may not easily find birch syrup so you could substitute a light maple
syrup. Several people are experimenting with tapping the sweetish sap from
various types of birch trees and are producing syrup. The scale of
production is very much smaller than that for the better known maple syrup
and I believe you are more likely to find it in smaller specialty stores
and local farmers' markets.

Contributed to the FareShare Gazette by Hallie; 20 December 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 155 Calories; 15g Fat (92.4% calories from 
fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 79mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other 
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