I bought a big bag of pears and have been trying to incorporate them into lots of meals so that I don’t waste any. I didn’t really know what to do next so I started to think of pear recipes that I do like. My Cooked Pears in Orange-Cherry Sauce recipe came to mind and gave me the idea to make a pork roast flavored by pears and orange juice. It turned out to be a great idea! The end result was a beautiful sauce…. oh my goodness! I can’t even do it justice with words. It’s thick like a chutney, sweet and delicate and yet strong and roasted in flavor… very delicious and unique.
If you couldn’t tell, I lathered my whole plate in the sauce. I just couldn’t get over how good it was! When my boyfriend and I took our first bite of this pot roast for dinner, our eyes’ widened and lit up at the same time and we both said something along the lines of, “Omg!! This sauce is SOOOO good!”
The pears completely melted into the orange juice and became like apple sauce in texture. The browned meat juices infused themselves into the pears and orange sauce creating a vivid roasted flavor. Neither the pear nor the orange flavor took over– it was just perfection.
Using a dutch oven (I used a Le Creuset’s Dutch Oven) was great here because the roast cooked for less than an hour. It enabled the sauce to cook while the pork browned on each side. Each side that touched the Dutch Oven browned well. This is something thats harder to accomplish with a slow cooker, and which I think adds great flavor to a meal. The pork roast here was browned and yet soft and cut easily- aka perfect!
I flipped the pork roast half way through cooking it to make sure one side wasn’t more cooked than the other. I also used a spatula to scrape the bottom of the pan constantly during the last 10 minutes of cooking, lifting the roast and scraping the browned sauce into the rest of it. This (I think) was the key to the sauce.
Two of us were able to have a dinner, a lunch and a snack out of this meal. I do have to say that bringing this meal to work was an added highlight to my day. Why? The sauce! You just have to try it. I think mushrooms could be a good addition, and I can’t wait to make it again.
This recipe was shared at the Paleo AIP Recipe Roundtable.
- ¼ cup diced yellow onion
- 1 Tbs olive oil
- 2.5 pounds of pork loin tenderloin
- 2 small oranges juiced= ¾ cup orange jucie
- 1 tsp salt
- 2 tsp rosemary
- ¼ tsp pepper
- 2 tsp maple syrup
- 3 Tbs coconut flour
- 1 pear diced
- Juice two small oranges, this should equal ¾ cup of orange juice, and set aside.
- Put 1 tbs olive oil into a dutch oven.
- Heat over medium high heat.
- Add the onion to the pot and let them cook for 3 minutes while stirring regularly.
- Put the pork tenderloin (mine had two pieces inside one pack) into the dutch oven.
- Mix 1 tbs coconut flour into the orange juice until there are no pieces of flour visible.
- Lower the heat to medium.
- Cover the pork in the orange juice mixture, rosemary, salt, pepper, and the diced pears(the pork naturally curved towards to sides of the pan leaving a circle in the middle of the pan which I filled with the diced pears).
- Cover the dutch oven with its cover/lid and cook for 20 minutes.
- Add the next 2 tbs of coconut flour to the sauce mixing well (it gets absorbed quickly so you won't have to do much mixing).
- Flip the tenderloin/s around and cook uncovered for another 20-30 minutes... or until the pears have turned into mashed pears and the sauce has thickened.
- During the last 10 minutes, make sure to constantly scrap the bottom of the dutch oven with a spatula so that it doesn't burn and so that the browned meat flavoring mixes into the sauce... trust me this makes the sauce!