Au Village Gourmand is both a restaurant and traiteur. They had this outrageous pork rib roast that I just had to have! They agreed 😀
I mean, people! How could I resist?
Lovely pears in the market from the local apple and pear farm, Noslon, gave me pause. Once the eagle eyed stall sellers see me pause, well, it’s a done deal 🙂 I love life and the people in it! Call me crazy!
Pear and tomato salsa. Vegetarians, you can just eat it from the bowl plain. I did.
Pork Rib Roast with Pear and Tomato Salsa
1 6 rib pork roast, gently poked all over with a fork
1/2 cup grainy mustard
1/4 cup honey
1/4 cup melted butter
1-2 tbsp rosemary, chopped
3 garlic cloves, chopped
For the salsa
3 pears, peeled, cored and diced
1 shallot, chopped
1 large tomato, pulp and seeds removed, diced
1 handful each mint and cilantro leaves, chopped
1 long green, mild chilli, seeds removed and chopped
1/4 cup lime juice
1 tbsp sugar
Mix the mustard, honey, butter, rosemary and garlic together, then rub all over the roast. Roast at 350 F for 2 hours, basting with leftover mustard mixture every 30 minutes, then turn up to 400 F and continue to roast 30 minutes or just until no longer pink inside.
For the salsa, mix all ingredients together and refrigerate.
Looks awesome!
Thank you.
Wonderful idea…I love pairing pork with apples but have never tried pears before. Looks delicious!
Thank you. Apples are good too!
Yep! There we have it. Dinner for tonight. Just couldn’t think of anything that sounded good. Here it is. The answer, Rose style. Have a mighty good weekend Rose. And a long string of hard earned sleep.
Thank you Kathy and Bon Appetit!
“Call me crazy!”
You’re crazy 🙂
Probably 😀
Oh, boy. I’m going to give this a go – I’m off to see the village butcher this afternoon. I love the association of porc and fruit!
oops, porK. My mind is already at the butcher’s..
Good luck with the butcher!
I love pears but never use them in savoury dishes. This has inspired me to do so it sounds delicious.
Pears are great with meats. I have roasted them with a little rosemary and onions also.
Tasty!
Thank you Sophie.
That’s a lovely piece of pork 😉
I thought so 🙂
pork looks grand and this salsa, well that gave ME pause.. c
Don’t go near a market stall. Before you know it, you’ll have bought something 🙂
That is an outrageous pork rib roast! Beautifully prepared and the pear and tomato salsa is brilliant. What a joyful post! 🙂
Thank you. Feeling good bits!
🙂
Lightness of Being radiating in the gorgeous food!
Thank you jm 🙂
I’ve been impressed with how you’ve kept up your blog (and honestly!) through the most trying circumstances I can imagine. and now you are back, and I am thrilled. and this looks gorgeous. must try.
Thank you deedle.
Beautiful. Inventive salsa. I like the idea of it with the herbs. You’ve got sweet tempering citrus and fresh herbs. Love it.
I am very fond of fresh chutney as this is and make them frequently. This one is a nice combination especially with ripe pears.
Thank you Jim, I’ve always only had cooked chutney but I’ll have to look into that!
Crazy is good, the recipe is great and loving life is the best of all!
Yes ma’am!
Holy bejezuz that looks damn fine!
Amazing! That’s exactly what I said 😀
This looks amazing. I can understand why you could not resist that pork rib!
Thank you Bassa.
That is one beautiful pork roast and a pear salsa? That sounds incredible!
Hi Rosemary, lovely to see that tagine, I have the same and your post has given me the idea that I can use it for other things too!!! Was the roast from the neck end of the beast? And you didn’t use the cover on it while roasting, did you? I’m going to make this Wednesday night for friends – are six ribs enough for four?
The roast was a hit last night – my friends adored it!! The pear salsa was wonderful and I served some braised celery along with it. Only thing was that mine turned out a bit darker than yours, but that could be down to different ovens.
Glad Midi that the dinner was successful. I think it must have been the difference in our ovens, I used gas, because the instructions were exact. I’ll be making it soon again 🙂
you make me so hungry
That’s the idea lorvil 🙂
I love the combination of flavors in your dish. What I enjoyed even more was “I love life” and you have every right to be joyful. 🙂
Feeling good, Karen 🙂
I love pork rib roast! It is my favourite cut of roast and I have one in my refrigerator now. They are not always easy to find here as they are always cut into pork chops but if I find one I snatch it up and brine it in apple cider before I roast it. Mmmmm
It’s good to have you back to your old self again, your posts are much more bright and airy (joie de vivre) than previously…I am so happy that you have found a happy place and things are working out. And of course I’m glad to see you cooking with joy. \
much love,
Dish
Thank you very much Dish.