I got the cutest little pork roast at the butcher’s the other day! Normally, this is a piece he cuts into pork chops but try as he did to slice it for me, I insisted on having it whole, thinking about the grill.
On Saturday I paid a visit to Fresh Paradise for vegetables/fruits, imported meats and glorious, fresh fish. I really like this store! I found some purple potatoes that I’ve been wanting to try, fresh fennel, parsnips and “les Poires William.” So pretty. I usually get these pears at an apple farm not far from Sens.
This was a mah-velous Sunday lunch, ending with “a coffee” made by my husband and Italian biscotti.
Pork Roast with Pears
2 1/2-3 lb bone in pork roast, fat scored and poked all over with a fork, seasoned with salt and pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1/4 cup olive oil
Mix the herbs together with the oil and rub into the roast. Roast the pork on a 450 F grill, off flame, for 1 1/2 hours, top down.
4 pears quartered and cored
1 really large onion, cut into eighths
2 tbsp melted butter
2 sprigs fresh rosemary
Salt and pepper
Mix the ingredients together and roast in a 425 F oven for 20-30 minutes.
Wine suggestion: Brouilly