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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Roasted Steamship Leg Of Pork
1 Hen House Steamship Of Pork
Salt & fresh ground black pepper to season generously
1/4 cup Olive oil
1/4 cup Garlic, minced
4-6 shallots (peeled and roughly cut)
1/3 cup The Herb Gathering's Fresh rosemary
2 Red Pears (quartered)

Season the outside of the pork with salt and pepper. Rub minced garlic liberally onto pork loin along with fresh rosemary. Turn pork loin over and season, repeating the process and place on a rack in a roasting pan with quartered pears & shallots.

Roast until a meat thermometer inserted in center of the pork registers 145 degrees to 160 degrees, depending on how well done you like pork, about 20 minutes per pound. Remove from oven & let rest for 20 minutes before carving. Serve with Port Wine Sauce.

Port Wine Sauce

1 teaspoon butter
2 Tablespoons minced shallots
Freshly ground black pepper
2 tablespoons Blackberry preserves
1 teaspoon brown sugar
2 cups port wine
2 cups chicken stock
1 Red Pear (thinly sliced & diced)

Heat the butter in a large saucepan over high heat. Add shallots. Add chopped pear. Season with salt and pepper. Saute for 2 minutes. Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir in the stock and cook over high heat, for about 20 minutes. Remove from the heat and serve hot.

Jasper's Notes: This makes a great centerpiece on your Easter Table and the flavor of the shallots and pears along with the port wine sauce make this a perfect choice for your holiday dinner!