Ok - getting ready for some Bronco action. Let's get our two roasts ready and prepped before everyone gets here.
Roast 1 - Gorgonzola Stuffed Herb and red Chile Crusted Pork Loin
Large Pork Loin - Minimum 2-1/2 lb boneless pork loin.
4 tbsp dried herbs de Provence
2 tbsp to fast of crushed red chile pepper flakes
1 tsp kosher salt
1 tsp freshly ground pepper
1-1/2 cup of gluten free bread crumbs
1 cup of gorgonzola blue cheese - crumbled
3 tbsp plus 1 cup of chicken broth
4-5 tbsp olive oil
3 tbsp balsamic vinegar
3 slightly under-ripe Bosc Pears, un-peeled, quartered and and cored.
2 tbsp unsalted butter
Fresh rosemary and thyme sprigs for garnish
Using a long knife core out both ends of the pork loin and create a pocket. Turn the knife to make a nice core.
Mix together the herbs de Provence, salt and pepper and crushed red pepper flakes. Split the mixture in half in two separate bowls. Add the breadcrumbs to one of the two bowls and add the cheese, mix this all together. Add 3 - 4 tbsp of the chicken broth to get a nice moist mixture.
Then take the herb, cheese and crumb mixture and start stuffing the roast core with the mixture. Use the end of a wooden spoon to get the mixture deep into the roast. Work from both ends. Once stuffed, pat the roast dry and rub the other bowl of seasonings all over the roast.
Arrange the rack in the oven at the center position and pre-heat the oven to 400º F.
In a medium bowl, whisk together 2 tbsp of olive oil and 2 tbsp of balsamic vinegar, then add the pears and toss to coat.
In a large, roasting pan/tray, add the remaining 2 tbsp of oil, or enough to lightly cover the bottom, and set the pan over 1 to 2 burners on medium heat. When the oil is hot, brown the loin on all sides, for 6-8 minutes. Place the pan in the oven and roast the pork for 10 minutes and then scatter the pear quarters skin side up all around the loin. Roast now for another 10 minutes, and then turn the meat and pears. Continue roasting until the thermometer registers 150º F when inserted into the thickest part of the loin and the pears are tender and golden for 20 to 25 minutes longer.
Remove the meat and pears to a cutting board; cover loosely with foil and let rest for 15 minutes. Remove and discard any loose stuffing from the pan. Skim off and discard any fat in the pan.
Place the roasting pan over high heat and add the remaining 1 cup of broth and remaining 1 tbsp of vinegar. Reduce the liquids by a third while scraping the bits off the bottom of the pan into the sauce. Swirl in the butter and season with additional salt if needed.
To serve, slice the roast 1/4" thick. place the slices on a serving platter and garnish with the pears and fresh herbs. Drizzle the meat and pears with the pan sauce!
This roast was so flavorful and juicy! The best - you will enjoy this and easy to make.
Roast 1 - Gorgonzola Stuffed Herb and red Chile Crusted Pork Loin
Large Pork Loin - Minimum 2-1/2 lb boneless pork loin.
4 tbsp dried herbs de Provence
2 tbsp to fast of crushed red chile pepper flakes
1 tsp kosher salt
1 tsp freshly ground pepper
1-1/2 cup of gluten free bread crumbs
1 cup of gorgonzola blue cheese - crumbled
3 tbsp plus 1 cup of chicken broth
4-5 tbsp olive oil
3 tbsp balsamic vinegar
3 slightly under-ripe Bosc Pears, un-peeled, quartered and and cored.
2 tbsp unsalted butter
Fresh rosemary and thyme sprigs for garnish
Using a long knife core out both ends of the pork loin and create a pocket. Turn the knife to make a nice core.
Mix together the herbs de Provence, salt and pepper and crushed red pepper flakes. Split the mixture in half in two separate bowls. Add the breadcrumbs to one of the two bowls and add the cheese, mix this all together. Add 3 - 4 tbsp of the chicken broth to get a nice moist mixture.
Arrange the rack in the oven at the center position and pre-heat the oven to 400º F.
In a medium bowl, whisk together 2 tbsp of olive oil and 2 tbsp of balsamic vinegar, then add the pears and toss to coat.
Remove the meat and pears to a cutting board; cover loosely with foil and let rest for 15 minutes. Remove and discard any loose stuffing from the pan. Skim off and discard any fat in the pan.
Place the roasting pan over high heat and add the remaining 1 cup of broth and remaining 1 tbsp of vinegar. Reduce the liquids by a third while scraping the bits off the bottom of the pan into the sauce. Swirl in the butter and season with additional salt if needed.
To serve, slice the roast 1/4" thick. place the slices on a serving platter and garnish with the pears and fresh herbs. Drizzle the meat and pears with the pan sauce!
This roast was so flavorful and juicy! The best - you will enjoy this and easy to make.