Pork with pears

Pork with pears

Wonderful hot for cool days. Oregano and cinnamon, which rubbed the meat, so beautifully with pears and onions. Definitely, this is one of the most interesting hot site. Wine evaporates during baking, leaving a pleasant acidity that accentuates and complements the taste of pears, marjoram and cinnamon. For this dish I used dry vermouth, a relative of the well-known sweet “Martini”, but without the cloying, sweet and with a more refined flavor. Instead, you can use dry vermouth dry white wine. It will be a little different, but it will definitely be delicious.

Ingredients:

• 600-800 grams of pork thick edge or back of the neck


• 2 tbsp vegetable oil


• 2 pears clean, remove core, cut into 4 pieces each


• 2 onions, peeled, cut into 4 pieces each


• 150 ml dry vermouth (can be replaced with dry white wine)


• 1 tsp dried marjoram


• 1/4 tsp ground cinnamon


• 1 tsp salt


• 2 tsp sugar

Preparation time: 1:00

Instructions:

1. In a large bowl, combine salt, sugar, oregano and cinnamon. Heat oven to 180 ° C.


2. Rub the pork with the mixture and tie as shown in the video below (in Ukrainian video. Language):


3. Frying pan, which can be put in the oven or not heat-resistant ceramic cookware, heat over medium heat. Put pork and well browned on all sides.


4. Put the meat and onion pear. Pour the wine and inserted into a preheated oven.


5. Oven 35-40 minutes, occasionally basting the meat juices from the frying pan until the internal temperature of the meat reaches 65-70 ° C. Or, at deep piercing the meat in the center, it will follow transparent juice.


6. Take the meat out of the oven, remove the thread and leave to rest for 15 minutes before cutting.
   
   Serve with the sauce, which turned in a pan with onions and pears.
   
   The ideal complement to the pork with pears is mashed potatoes.
   
   Pork with pears
   
   Bon Appetit!

Pork with pears