Ginger Pickled Pears

Ingredients Weight Measure
Bosc pears, medium dice 2 cups
Rice vinegar 1 cup
Sugar 1 Tbsp.
Water 1/3 cup
Ginger, fresh, grated 1 tsp.
Star anise, whole 1 ea.
Salt to taste
Black pepper to taste

White Bean Stew

Ingredients Weight Measure
Cannelini beans, dried, soaked overnight 3 cups
Carrot, 1/2" dice 1/2 cup
Onion, 1/2" dice 1/2 cup
Celery, 1/2" dice 1/2 cup
Chicken stock 4 cups
Water 4 cups
Thyme, fresh 1 ea.
Bay leaf 1 ea.
Salt to taste
Pepper to taste
TABASCO® brand Original Red Sauce 1 tsp.

Pork Roast

Ingredients Weight Measure
Rib end pork loin, boneless, rolled and tied 4 lbs.
Salt 1-1/2 Tbsp.
Black pepper, ground 2 tsp.
Sage, fresh, chopped 2 Tbsp.
Thyme, fresh, chopped 2 Tbsp.
Canola oil 1/2 cup
Onion, quartered 1 ea.
White wine 1 cup
Chicken stock 1 cup
Apple cider 3 cups
Cinnamon, sticks, whole 1 ea.
Clove, whole 2 ea.
Bay leaf 1 ea.


  1. To make Spiced Pickled Pears, place pears, ginger and star anise in a clean jar or plastic container with a tight fitting lid.
  2. Combine vinegar, sugar and water in a small sauce pot. Bring to a boil and pour over pears. Allow to cool for a few minutes and cover tightly with lid. Allow to rest until cooled or overnight.
  3. To make White Bean Stew, combine beans, carrots, onions, celery, chicken stock, water, bay leaf and thyme in a large stock pot. Bring to a boil and reduce to a simmer. Cook for 45-60 minutes, until beans are tender.
  4. Season with salt, pepper and TABASCO® Sauce. Reserve.
  5. To prepare Pork, season pork roast with salt, pepper, chopped sage and chopped thyme. Preheat a large skillet with the canola oil over high heat and sear the roast on all sides.
  6. Remove pork form skillet and drain fat. Add onions and cook for 2-3 minutes, add white wine, chicken stock, apple cider, bay leaf, clove and cinnamon. Bring to a simmer and cook for 2-3 minutes.
  7. Place pork roast in a large casserole dish. Pour white, chicken stock, cider mixture over the pork and cover with a lid or aluminum foil.
  8. Cook in a 325°F oven for 80-90 minutes, or until an internal thermometer reads 140°F (or 155°F for well done).
  9. Strain off braising liquid and let pork roast rest for 10 minutes in a warm place. Degrease braising liquid and reduce in a medium sauce pot until thick enough to coat the back of a spoon. Reserve.
  10. Spoon some White Bean Stew onto a large, rimmed plate.
  11. Place Pork Roast on a large cutting board and remove string. Slice 1/2" slices and arrange on top of White Bean Stew.
  12. Spoon some of the reduced braising liquid on top of the Pork and top with a spoon of Ginger Pickled Pears.

Yield: 6 servings