Although I couldn’t make it to the Taste of Spring Festival in Leavenworth this weekend, I was there for a very important part of it on Friday: the official judging of locally prepared pear dishes. Strangely enough, there weren’t ANY submissions under savory pear dishes — they were all desserts. Pamela Kiehn’s roast pork loin with Bartlett pear sauce would have been a fantastic submission, regardless of the competition. This may seem like more of a winter dish, but considering it snowed yesterday, I can’t say winter’s quite over yet.



Roast Pork Loin with  Bartlett Pear Sauce

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes from Leavenworth, Peshastin and Cashmere by Pamela Kiehn, Beecher Hill House.

Prep time: 15 minutes
Cook time: 1-2 hours
Serves: 6-8
1/4 cup olive oil
1/4 cup Dijon mustard
1/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon pepper
3 to 4 lb. pork loin roast
1 cup butter (2 sticks), divided
1/2 cup carrot, finely grated (about 1 medium carrot)
1 large sweet onion
2 cups chicken stock
2 cups beef stock
1/8 cup Worcestershire sauce
3 to 4 firm but ripe pears (Bartlett pears recommended), divided
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup flour

Preheat oven to 350°F. Mix olive oil, mustard, honey, salt and pepper and rub onto the roast. Bake until the meat reaches 155°F, about 1-1.5 hours; about 25 minutes per pound of pork loin.
Sprinkle the peeled and diced pears with lemon juice to prevent them from browning; set aside.
About 45 minutes before the roast is done, melt one stick of butter in a large sauté pan to start the sauce. Sauté carrot and onion over medium-high heat until soft – about 5 minutes. Add chicken and beef stock, Worcestershire and about one pear. Simmer until sauce is reduced by half, about 30 minutes.
When the roast is done, remove from oven and let rest.
Pour the juices into your sauce and add salt and pepper to taste. In a separate pan, melt 1 stick of butter. Slowly stir in flour to create a roux. Once it starts to turn golden brown, add the roux to the saucepan and simmer until it thickens. Stir the pears into the sauce and heat through.
Slice pork roast and serve drizzled with sauce.

Wine Pairing Suggestions:
Boudreaux Cellars Riesling
Cascadia Winery Apple Wine
Silvara Vineyards Riesling