Wednesday, September 24, 2014

Pork Loin with Pear Sauce

I brined the roast in salt water and molasses for a few hours before roasting at 300ºF till the thermometer said it was done. I had laid bay leaves and sprinkled thyme and a sprig of rosemary on the roast going in.  

The vegetables were steamed and finished in olive oil with a little salt. Mashed potatoes with salt, butter and milk.  The pear sauce Fern made a few years back, it's dreamy with the pork.

It looks pedestrian but it's packed with flavour.

No comments:

Post a Comment