My husband took a break from retirement avoidance and came home for a week. It was nice to have the whole family in town for Sunday lunch.
A few days before, my son and I were discussing cooking with fruit. I thought I would make a pork rib roast with apples and onions but he, I guess feeling hungry, also suggested pears and whatever else would bulk up the meal, a la Americain 🙂
I told him not to worry and assured him that I would work something out. I chose Granny Smith apples, added thyme, onions and some biggish red potatoes, halved and sometimes quartered.
The pork rib roast that I found at the Super Duper was not bad and actually had some pork flavor. Still too lazy to make up batches of meat seasonings, I rubbed it with the last of Caroline’s Spanish rub and that was that.
In France it’s illegal to label certain comestibles using the regional name unless they were actually grown in that region. I found some nice looking Anjou pears from Washington State. While not what the French would consider a true Anjou, they were a welcome break from fruits and vegetables grown in Central or South America.
Jalapeno peppers seem to be inconsistent in their “hotness”. Sometimes they are almost as bland as a bell pepper, and other times they can light up your life. It must have something to do with how and when they are harvested. The ones I used in the salsa were perfect.
Pear salsa is a pretty salsa and absolutely delicious!
Pork Rib Roast with Apples and Potatoes
Pork rib roast, 4-6 ribs
Your favorite seasoning rub
2 onions, quartered
3 apples, cored and quartered
6 small new potatoes, halved
1 handful fresh thyme
1-2 tbsp olive oil
Rub the roast with the seasoning mixture and set aside. Mix the onions, apples, potatoes, thyme and olive oil together and place in the bottom of a tajine/roasting pan. Place the roast on top and roast at 350 F for 1 1/2 hours. Slice the individual ribs and serve with pear salsa.
3 pears, peeled, cored and diced
1 shallot, chopped
1 cup cherry tomatoes, seeds removed and diced
1 handful each mint and cilantro leaves, chopped
2-3 jalapeno peppers, seeds removed and diced
1/4 cup lime juice
1 tbsp sugar
Mix all ingredients together and refrigerate.