Classic flavours are at the forefront in this pork with roasted pear and blue cheese dish and it is all held together with a cider sauce.
Mint and peas, ham and cheese, beer and anything, some things just go so well together and another of these perfect partners is Pear and Blue cheese. This recipe of roasted pear with blue cheese comes with a buttery nutty seedy crumble and a really simple piece of pork loin and a fab cider sauce to hold it all together.
This time of year is proper exciting, pears are abundant and pretty much free in these parts as most people have pear trees somewhere in their garden. Sadly a late spring frost has reduced the yields on fruit trees this year but there still seems to be plenty to go around.
I have to confess to not being much of a fan of raw pear but once cooked they are one of my favourite fruits, whether poached pear or roasted roasted pear they really float my boat.
Without question the focal point of this dish is that roasted pear with that Gorgonzola cheese, everything else is a conduit to carry those flavours. So as the pear roasts in the cider some of that cheese melts and drips down into the cider to spread that blue cheese flavour even further through the dish.
Whilst I am discussing the cider, your choice here can and really will change the dish, I would have loved to have used Perry but sadly it is unavailable here. The choice will also define how much if any sugar you will want to add to the sauce.
Have a taste and make a judgement the drier the cider the more sweetness you will need to add, if you are using a very sweet cider you may wish to add a touch of lemon juice. Like all cooking it is all about balance.
The final two parts of this dish are a really simple cooked piece of pork loin steak, because pork and fruit rocks. For me that pork loin needs to be cooked pink, not as pink as steak but nevertheless pink.
I know I am in a minority there, a growing minority but it is your dinner cook it as you like it. I am not one of those ‘dickish’ cooks that tells people how they should like their meat cooked.
Finally the savoury crumble or crumb, it is there to provide a bit of a buttery crunch and contrasting texture against the rest of the soft ingredients. It was initially going to be called a savoury ‘granola’ but I decided that it was far too pretentious of a name.
So after I beat myself savagely for having such a ridiculous thought I settled on a savoury crumble and changed up my idea a little. It is also a nice play on the idea of a pear crumble and I love it, expect to see this idea cropping up in a host of recipes this coming Autumn and Winter.
Roasted Pear with Blue Cheese and Pork Loin Steak
- 2 Pork Loin Steaks Around 150g each
- 1 Tbsp Cooking Oil Neutral
- Salt To taste
- Pepper To taste
For the Roasted Pear:
- 1 Pear
- 2 Tbsp Lemon Juice
- 150 ml Cider
- 1/2 Tsp Brown Sugar
- 100 g Blue Cheese I use Gorgonzola
- 35 g Butter
For the Savoury Crumble:
- 10 g Pumpkin Seeds
- 20 g Hazelnuts
- 15 g Oats
- 1/8 Tsp Salt
- 40 g Butter
- Preheat your oven to 200°C.
- Mix together enough water with the lemon juice in a bowl to be able to cover the pear when cut in half.
- Peel the pear and cut it in half and with a combination of a sharp knife and a spoon remove the core, then take a thin slice of the bulbous part so it will stand flat, then plunge into the lemon acidulated water to prevent browning.
- Take 10g of the butter for the pears and heat in an oven proof frying pan over a medium high heat.
- When foaming dry off the pear and sear cut side down for 60 seconds or until you have a nice caramalisation.
- Flip over the pear and crumble the blue cheese into the cavity left by the core.
- Pour in the cider and add the brown sugar and roast in the oven for 30 minutes.
- About 15 minutes before the pears come out of the oven heat a griddle pan over a medium high heat.
- When hot rub the pork steaks with oil and then season with salt and pepper and cook your steaks to your liking making sure you leave enough resting time.
- When the pear is soft to the tip of a knife and your pork cooked rest for 5 minutes whilst we finish the sauce and the crumble.
- Our sauce is nothing more than the cooking juices from the pears reduced by half and then enriched with the remaining 25g of butter. Pass through a fine mesh sieve if that is your kinda thing.
For the Savoury Crumble:
- Take the pumpkin seeds, hazelnuts oats and salt to a dry frying pan and toasting over a medium heat for 5 minutes ensuring not to burn.
- Bring the sauce to the boil and whisk in the remaining 25g of butter and test for seasoning although the blue cheese that has melted in from the pears should provide enough salt.
- After 5 minutes add in the butter coating all of the ingredients for the savoury crumble, when melted transfer to a blender and blitz, you only want to pulse you are not looking for a powder but a crumble.