I always look forward to seasonal food, when flavour is at its maximum and the food is local! Sometimes very local! I am lucky to live in a village surrounded by farms, so can often obtain fresh locally grown ingredients in their prime and have special dishes to make the most of the flavours.
This is one of those dishes that I make every fall, when pears step into the spotlight! For what the dish lacks in color, it makes up for in flavor! Seasonal pears cooked with tender pork loin in cider or white wine. This dish is a total winner as it is also easy & fast to make! Its so nice to come home to after work and cosy up for the evening. It’s warming, satisfying but on the table in no time at all!
WINE NOTE: Chenin Blanc is always a classic with this, but get the highest quality that you can afford from South Africa. We paired Whie River Anniversary Chenin Blanc which has pear and orchard flavors, so of course blended very well with this dish, with enough freshness and acidity to cut through the wine.
- 2 tbsp vegetable oil
- 14oz/ 400g pork loin cut into strips
- 2 medium onions sliced
- 2 garlic cloves, crushed
- handful of sage leaves, chopped
- 2 tbsp plain flour
- 2 cups/ 500ml bottle cider
- 2 medium pears, cored and each cut into 8 slices
- 100ml double cream
Heat half the oil in a medium dutch oven over a high heat. Season the pork and saute for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with slices of French bread.