A pork roast was a special dinner, growing up in my house. Dad would season a roast and slow cook it. We usually had it with roasted potatoes and maybe some vegetables. I’m sure that I would have rocked my dad’s world had I been able to serve him pork made like I like.
A Perfect Marriage
The savoriness of pork marries will with the sweetness of fruits , like pears and apples. There are the fruits themselves–and also the fruits of the fruits. Port and cider (hard or not) provide a great base for a stunning sauce. You needn’t spend hours in the kitchen making one that will get raves.
The Cut of Meat
For a meal that combines flavor with ease of prep, start with pork tenderloin. The only labor intensive part here is removing the silver skin. A paring knife works well. I can’t help thinking about the dissections I did in college as I do this, but I digress.
Then, cut the tenderloin into medallions, about 1/2 inch thick. A few taps with a meat tenderizer will help shape them to a uniform size. You can then season them with salt and pepper and dust them with flour.
Afterward, you can brown them on both sides in a skillet with butter. Don’t worry about cooking them through at this point; you just want to add a little color to them.
Fruits and Other Ingredients
You can choose any pairings you’d like. My favorites are port/pear and apples/cider. The fruit come next. I like to leave the peels on, but it’s up to you. You can cut them into small wedges that you will then soften in butter. The fruit picks up the flavors from the pork, which will add to the intensity of your sauce.
At this point, add your liquid. You can also cut it with a bit of chicken broth for a subtler flavor. Reduce the liquid by half. Then, return the pork to the skillet to heat through, along with any juices that have accumulated on the plate.
The flour from the pork will thicken the sauce. If you want a thicker sauce, you can add a bit of cornstarch mixed in cold water. If you’d like, you can add some fresh herbs, such as rosemary or thyme. I think the sauce stands well on its own though. Season to taste, and dinner is served!