To
celebrate my Master Indy's Birthday, slave really went overboard with
this rich wonderful meal ! The pork cooks so tender, you can
cut it with a plastic spoon, and the sauce is a rich bechamel with
real pears !
One
of the reasons this is so tender and juicy is the marinade. A basic
mix of Salt, brown sugar, maple syrup, and touches of pepper and
thyme.
Sounds
like a difficult meal but really it is simple to put together with
few ingredients.
Ingredients
- 1 pork steak (pork shoulder rib roast)(2 pound)
- 1 tablespoon herbes de Provence
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 teaspoon pepper
- 2 Tbs maple syrup
- 1 tsp garlic powder
- 1 shallot minced
- 1 can pear chunks in juice
-
- 1 tablespoon sugar
- 4 shallots, chopped
- 1 teaspoons dried thyme
- 1 box pear juice
- 1 cup non fat half & half
Directions
The night before prepare the marinade:
2 cups water
¼
cup kosher salt
¼
cup brown sugar
1
teaspoon pepper
2
Tbs maple syrup
1
tsp garlic powder
In
a sauce pan and heat to boiling, then remove and let cool all the way
down.
Place
pork in a non-porous container with the marinade and let sit over
night, turning once.
The
day of the meal:
Remove
the meat from the refrigerator and the marinade: rinse well and pat
dry with a paper towel. Let come to room temperature: half an hour.
Chop
the shallot and set aside in a small bowl
Preheat
the oven to 250 degrees.
Line
a baking pan with foil and spray. Pour the can of pear chunks into
the pan with the pear juice. (if needed add more juice to cover the
bottom of pan.)
Place
meat on rack in the pan. Sprinkle pork with the herbes de Provence,
Thyme, salt and pepper.
Bake
for about 45 minutes to an hour, checking with a thermometer so the
meat just gets to over 100 degrees.
Remove
from oven. Heat oil in a large skillet over medium heat. Brown both
sides of the roast, (Approximately 5 minutes per side).
Remove
and cover with foil.
In
same pan, saute the shallots for about 3 minutes, then add 2 Tbs cake
flour. And stir while you add the half & half slowly. Continue to
cook and stir until this thickens, about 5 minutes.
With
a slotted spoon, add the roasted pears from the baking pan and stir
into the sauce. Reduce heat and let simmer while you prepare the side
green vegetable and Set the table.
Nutritional Facts
Servings approx 2605 calories: 1 each, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein .
This makes such a special meal for a special birthday Master!
Our music:
Happy
Birthday!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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