The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Peel and thinly slice the onions.
2. Pre-Heat the oven to 175 °C (350 °F).

Preparation

1. Season the pork with salt and pepper.
2. Heat up the oil in an oven-proof pan.
3. Brown the pork in the pan on all sides.
4. Put the pork in the oven.
5. Put the sliced onions and vinegar in a pot, bring to a boil.
6. Reduce ( Boil down the liquid) [?] the vinegar on medium heat until almost dry. Make sure to stir the onions regularly so they cook evenly.
7. When the liquid is almost dry, add 2/3 of the maple sugar. Stir well. Reserve ( To set aside for later use.) [?]
8. Quarter the pears, and remove the core with a sharp paring knife.
9. Place the pears on a baking sheet. Sprinkle the remaining 1/3 of the maple sugar on the pears.
10. Cook the pears in the oven with the pork.
11. When the pork reaches 70 °C (160 °F) internal temperature (measured with a meat thermometer), take it out of the oven, place on a plate and cover with aluminium foil.

Finition

1. Put the onion "preserve" in the pan you cooked the pork in.
2. Put the pan on high heat. The remaining liquid in the preserve will deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the caramelized pork juices in the pan.
3. Slice the roast, serve with 2 quarters of pears, and some onion preserve.