Pork Baked with Pears
by Editorial Staff
Pork neck baked with pears is a dish for all occasions, it is ideal for a festive table, and on weekdays it will be an excellent addition to any side dish. The combination of meat and pear is absolutely unobtrusive, but at the same time makes the dish juicy, aromatic and simply beautiful.
Cook: 2 hours 50 mins
Servings: 6
Ingredients
- Pork neck – 1.3 kg
- Pears – 2 pcs.
- Red table wine – 100 ml
- Olive oil – 20 ml
- Salt to taste
- Ground black pepper – to taste
- Pork seasoning – to taste
- Butter (optional) – to taste
Directions
- Before preparing baked pork with pears, we prepare all the necessary products.
- My pork, cut into slices 2-3 cm thick, without cutting to the very end, to get a “book”. The meat should be held in one piece.
- Grease the meat with olive oil, rub with spices.
- We transfer the pork to a convenient dish and cover with cling film. Leave the pork to marinate for 1-1.5 hours.
- Wash pears, cut into slices 1-1.5 cm thick.
- We turn on the oven at 220 degrees. Salt the meat, pepper and put pear slices in the slot. Put the meat with pears in a baking dish. Place the dish on the top half of the oven and bake the pork until a crust forms. We make sure that the meat does not burn.
- As soon as the meat begins to brown, we reduce the temperature in the oven to 180 degrees. Pour the pork with wine and move it to the bottom half of the oven. Periodically (every 10-15 minutes) pour wine and juice from the mold over the meat. If the meat is too browned, cover it with foil. On average, the meat is baked from an hour to an hour and a half, depending on the size of the piece.
- After the oven, cover the meat with foil and let stand for 15-20 minutes.
- Pork neck baked with pears is ready. Melt the butter if desired and pour over the meat for even more shine.
- Baked pork can be served not only as a hot dish. When cold, such meat will replace the most expensive sausage and is suitable for sandwiches.
Bon Appetit!
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