The Fall Fruit Jamie Oliver Pairs With Pork Instead Of Apples - Tasting Table

"The British celebrity chef uses pears in three ways in his pork loin recipe, first as a stuffing, next as a side, and lastly in the gravy. Oliver starts with the stuffing, using toasted sourdough, a coarsely-grated pear, crushed pine nuts, chopped fresh sage, sea salt, black pepper, and olive oil, before tucking the mixture under a flap cut into the pork between the loin and belly meat. Pork juices infuse the stuffing with rich flavor while the meat cooks."

"Faithful execution of this dish begins at the butcher shop, where he recommends having the butcher remove the bones and score the pork loin, "1 cm deep and at 1 cm intervals." Once stuffed, the pork loin (with fennel seed and sage rub) initially roasts at high heat for the first 30 minutes before cooking for an additional hour at a lower temperature."

Pears and pork pair naturally in autumn because pears share peak season and offer a softer, floral, honey-kissed flavor and thinner skin compared with apples. A pear-roasted pork loin recipe uses pears as stuffing, a side, and an ingredient in the gravy. The stuffing combines toasted sourdough, coarsely grated pear, crushed pine nuts, fresh sage, sea salt, black pepper, and olive oil, tucked under a flap between loin and belly to absorb pork juices. The recipe calls for removing bones and scoring the loin, rubbing with fennel seed and sage, then roasting high then low on a bed of bones and red onion to build a rich pork gravy.

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