Pork Loin with Pear Purée and Roasted Onions
Main Dishes • Tajikistan
Description
Pork loin served with pear purée and roasted onions.
Ingredients
- Smoked Ham on the Bone 2 pieces
- Pickled pearl onions 2 heads
- Thyme a pinch
- Onion to taste
- Conference Pear 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Spanish onions 5 oz
- Lime Syrup 5 oz
Step-by-Step Guide
Step 1
Rinse the onion bulb and roast it in the oven at 160°F for two hours. During this time, it will almost turn into puree inside.
Step 2
Soak the pork loin in a saline solution for at least one hour. The saline solution consists of 50 grams of salt per 1 liter of water.
Step 3
Sear the meat in a heavy-bottomed skillet until it develops a deep golden crust, then finish cooking it in the oven at 355°F.
Step 4
Dice the pear and simmer it in a small saucepan over low heat with the addition of syrup, making sure to keep the lid on. Once the pear has softened, blend it until smooth, then strain it through a sieve for a more elastic texture. Finally, add freshly ground black pepper and thyme.
Step 5
Serve the cooked pork loin with three types of onions and pear puree.
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