Recipes Included On This Page Rosemary Pork with Pears Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * 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. www.cbc.ca/edmontonam/ 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. www.seasonedsolutions.ca 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. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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 Carbohydrates. Back to Gail Hall Recipe Index

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