Creamy Pork Pear Cassoulet Recipes

CREAMY PORK & PEAR CASSOULET

Steps:

• Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
• Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
• Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.

DECONSTRUCTED PEAR PORK CHOPS

Steps:

• Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper., Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes.

CHEF JOHN'S CASSOULET

Steps:

• Rinse soaked beans and drain.
• Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
• Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
• Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
• Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
• Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
• Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
• Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
• Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
• Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

PORK PEAR CASSEROLE

Steps:

• Heat oil in large skillet till very hot.
• Add pork, a little at a time and saute till golden brown.
• Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30-40 minutes till meat is tender.
• Discard garlic.
• Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise.
• Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin).
• Blend cornstarch, sugar and lemon juice, stir into skillet.
• Heat, stirring constantly, till mixture is thickened and clear.
• Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes.
• Just before serving, halve and core pears, slice lengthwise and fold into pork mixture.
• Serve over hot cooked rice.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

CREAMY PORK CASSEROLE WITH CIDER AND APPLES

Steps:

• Season the pork with salt and pepper.
• Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don't overcrowd the pork as it will stew rather than brown.
• Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
• Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
• Return the bacon and pork to the pot and stir to combine.
• Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
• Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• NOTE: this method needs more stock and cider.
• Season the pork with salt and pepper.
• Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don't overcrowd the meat as it will stew rather than brown. Set the pork aside
• Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Lower the heat, add the onion and cook for 5 minutes, stirring.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
• Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
• Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

PORK TENDERLOIN WITH PEARS

Steps:

• Spray 9x13 baking dish with nonstick spray.
• Place 6 pork loin slices in the prepared dish or crock pot.
• Combine remaining ingredients and mix until well incorporated.
• Pour over pork.
• Cover dish with aluminum foil and bake 2 hours at 325.
• Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
• To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.