How to Make Roast Pork with Apples and Pears | Rachael Ray

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is a more economical option.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

One day before serving, dry brine the pork loin by leaving it exposed to the air in the fridge.

Use a pork loin that is about 3.5 pounds, center cut.

Prepare 4 firm apples and 4 firm pears, ensuring they won't turn into apple pear sauce.

Prepare 2 onions, leaving the root end attached to prevent them from falling apart.

Splash apple brandy over the apples, pears, and onions in the pan.

Add a little chicken stock and a pinch of salt to the fruit mixture.

Place the pork loin on top of the fruit mixture in the roasting pan.

Spray the pork with a little olive oil.

Roast the pork in the oven at 425°F (218°C) for 30 minutes.

Reduce the oven temperature to 325°F (163°C) and continue roasting for 45 minutes to 1 hour, until the internal temperature reaches 140°F to 145°F (60°C to 63°C).

In a separate pan, make a quick gravy by melting equal amounts of butter and flour (about 4 tablespoons each) and whisking until blonde to create a roux.

Add chicken stock to the roux and let it thicken, seasoning with a pinch of white pepper and a touch of salt.

Temper an egg by adding hot liquid to it to prevent scrambling, then pour the tempered egg back into the gravy.

Add heavy cream to the gravy for richness and finish with a little Dijon mustard.

Keep the gravy warm until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens