Pork Roast Landaise
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pork Roast Landaise." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pork-roast-landaise-a-recipe.htm> 24 July 2008.
Pork Roast Landaise
Prep Time: 20 minutes
Cook Time: 8 hours
Yield: Makes 4 to 6 servings
Ingredients:
2
tablespoons olive oil
2-1/2
pounds boneless center cut pork loin roast
Salt and black pepper
1
medium onion, diced
2
large cloves garlic, minced
2
teaspoons dried thyme
2
parsnips, cut in 3/4-inch slices
2
cups chicken stock, divided
2
tablespoons cornstarch
1/4
cup red wine vinegar
1/4
cup sugar
1/2
cup port or sherry wine
3
pears, cored and sliced 3/4 inch thick
1-1/2
cups pitted prunes
Preparation:
1.
Heat olive oil in large saucepan over medium-high heat. Season pork roast with salt and pepper; brown roast on all sides in saucepan. Place roast in slow cooker.
2.
Add onion and garlic to saucepan. Cook and stir over medium heat 2 to 3 minutes. Stir in thyme. Add onion mixture and parsnips to slow cooker.
3.
Combine 1/4 cup of chicken stock with the cornstarch in small bowl; set aside.
4.
Combine vinegar and sugar in same saucepan. Cook over medium heat, stirring constantly, until mixture thickens into syrup. Add port and cook 1 minute more. Add remaining 1-3/4 cups chicken stock. Whisk in cornstarch mixture and cook until smooth and slightly thickened. Pour into slow cooker.
5.
Cover; cook on LOW 8 hours or on HIGH 4 hours. During the last 30 minutes of cooking, add pears and prunes. Serve over rice or mashed potatoes or with French bread, if desired.
This recipe appears in: Pork