Pork loin with pear puree and baked onions
4 servings
150 minutes
Pork loin with pear puree and roasted onions is a harmony of rich meat flavor, sweet fruity tenderness, and the savory caramelization of onions. Historically, the combination of meat and fruits appears in European gastronomy—from French tartes to English meat sauces. Here, the 'Conference' pear transforms into a velvety puree that complements the juiciness of salt-marinated pork. The roasted onion takes on a creamy consistency, pickled pearl onions add a fresh tanginess, while crispy fried onions provide textural variety. The final touch—thyme and black pepper—reveals depth of flavor. This dish is perfect for a festive dinner or romantic evening, impressing with its complex flavor transitions and rich aromas.
1
Wash the onion head and bake it in the oven at 70 degrees for two hours. During this time, it will almost turn into puree inside.
- Onion: to taste
2
Soak the pork loin in a salt solution for at least 1 hour. The salt solution is 50 grams of salt per 1 liter of water.
- Salt: to taste
3
Fry the meat until a strong golden crust forms in a thick-bottomed pan, then finish cooking in the oven at 180 degrees.
- Pork loin on the bone: 2 pieces
4
Cut the pear and simmer in a small saucepan over low heat with syrup, making sure to cover it. When the pear softens, blend it and strain through a sieve for a smoother texture. Finally, add freshly ground black pepper and thyme.
- Conference Pears: 1 piece
- Pear syrup: 100 g
- Ground black pepper: to taste
- Thyme: pinch
5
Serve the cooked pork loin with three types of onion and pear puree.