Pork Roast with Pears | Tender and Flavorful Traybake
(0)
70 min
Under an hour
Sezamo
O friptură tradițională românească de toamnă, desăvârșită la cuptor: ceafă suculentă de porc rumenită lent alături de pere dulci caramelizate cu miere, ceapă roșie și un sos catifelat de vin alb și cimbru.
Preparation method
Ingredient preparation
Preheat the oven to 190°C. Rinse the pork neck and pat it dry thoroughly with paper towels. Cut the meat into thick slices of about 2 cm or leave it in generous chunks. Season the meat on all sides with sea salt, ground black pepper, and dried thyme.
Wash the pears, cut them into quarters, and remove the core. Peel the red onion and slice it into large wedges. Lightly crush the unpeeled garlic cloves to release their aroma without burning during baking.
Browning and baking
In a large skillet or directly in an ovenproof roasting pan, heat the sunflower oil over medium-high heat. Brown the pork neck slices for 2-3 minutes on each side until a nice golden crust forms.
Chef's tip
For extra flavor, you can also add 1-2 sprigs of fresh rosemary to the pan alongside the thyme.
Choose a firm variety of pears (such as Conference or Santa Maria) that holds its shape well when baked and does not fall apart.
15 min
Under an hour
