Both apples and pears seem to be the perfect fruity complement to a roast pork. The succulent juices will help to make an incredible pan sauce to accompany the pork and oven roasted potatoes. For this dish I will be using fresh Bosc pears.
Well I have quite a number of photographs to add to this post and hope you enjoy them all. First though I would like to say this recipe will feed four to six people. The total cost of the dinner came to $17.68. Should you have a family of six that would net out to $2.94 per person which is inexpensive in today's world.
- 4 1/2 pound pork rib roast
- salt and pepper to taste
- onion powder to taste
- butter - 2 tbsp.
- olive oil - all in all about 5 tbsp.
- 2/3 cup apple sauce
- 3 Bosc pears - peeled, cored and sliced
- 2 large cloves garlic, smashed and finely minced
- 1/3 of a large onion - sliced
- cornstarch and water slurry: 2 tbsp. cornstarch, 3 tbsp. water - mixed well
- Green Beans or any vegetable of your choice
Begin by preparing the pears. Peel the pears and then slice them. You want to make sure that you remove the core from the pears but you don't have to be too fussy about slicing them. Just make sure you don't slice them too thin.
We purchased a 4 1/2 pound rib roast - bone in and it had a nice fat cap which I like. The fat cap helps keep the roast moist and the bone also provides tons of good flavor.
At the end of that time you are going to check the liquid and the internal temperature.
For this recipe, I actually like to use whole potatoes you purchase in a can. Once you drain them cut the larger potatoes so that all of the potatoes will be approximately the same size. Next, dry them on a paper towel or kitchen towel and they are ready to crisp up on the stove top with butter and olive oil and spices.
They [the potatoes] get added to the roasting pan and will cook after the roast and the liquid, the pears and onions have been removed. Finished internal temperature of the pork roast is 140 - 145 degrees. Today pork with just a slight hint of pink is acceptable. I prefer a little bit past that.
Remove the onions, garlic and pears from the pan. Place them in a bowl and cover and keep warm. Do the same with the potatoes in a separate bowl.
Set the pan you used for the potatoes on the stove top and over medium heat, add in the juices from the pan. Let this bubble for about 4-5 minutes so the sauce reduces.