Roasted pork loin with pears

Opt for recipes that are prepared the day before and that can heat up the same day or that cook without supervision. Choose casseroles, casseroles, etc.

For 8 people

Preparation: 25 min

Cooking: 1h30


1.8 kg pork loin

6 carrots

4 firm pears

160 g bacon

2 large onions

80 g raisins

15 cl dry white wine

50 g butter

2 tsp. oil soup

1 bouquet garni

salt pepper


1. Peel the pears and carrots and cut them into pieces. Salt and pepper the meat. In a skillet, brown the bacon for 5 min in hot oil. Drain them. In their place, brown the meat for 10 minutes on all sides. Book.

2. In a casserole dish, melt the sliced ​​onions in the hot butter. Add the loin, carrots, pears, bacon, grapes, wine, 1 glass of water and the bouquet. Salt and pepper.

3. Put the casserole dish in the preheated oven on th 5/6 (160 ° C) and cook for 2h30. Check from time to time that there is enough liquid left.

By Valérie Bestel

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