Pork Loin with Roasted Pear, Sage and Red Onion Sauce over Creamy Millet

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels and season it all over with 5 g salt and the black pepper.

2. 2

   Place the pears and red onion on a small baking tray. Add 1 tablespoon olive oil, a pinch of salt, and toss. Roast for 20 minutes at 200 °C / 400 °F until the pears are tender and the onion is browned at the edges.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add the millet and toast it dry for 2 minutes, stirring. Add the chicken broth, water, and 1 g salt. Bring to a boil, then lower the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork loin for 2 to 3 minutes per side until nicely colored.

5. 5

   Transfer the skillet with the pork to the oven and roast for 12 to 16 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F. Remove the pork, cover loosely, and let it rest for 8 minutes.

6. 6

   Return the skillet to medium heat. Add half of the butter, the garlic, and the chopped sage. Cook for 30 seconds. Add the dry white wine and apple cider vinegar, scraping up the browned bits. Let it reduce for 2 minutes.

7. 7

   Add the roasted pears and red onion to the skillet. Stir in the cooking cream and Dijon mustard. Cook 2 to 3 minutes more. Blend the sauce with an immersion blender or in a blender until smooth, then return it to the skillet and adjust salt if needed.

8. 8

   Finish the millet by stirring in the remaining butter, grated Parmesan cheese, and fresh spinach. Stir for 1 to 2 minutes until the spinach wilts and the millet becomes creamy.

9. 9

   Slice the pork loin into thick medallions. Serve a bed of creamy millet, top with the pork, and spoon over the hot roasted pear, sage, and red onion sauce. Garnish with extra sage leaves if desired.

10. 10

    If you prefer a looser sauce, add 1 or 2 tablespoons of hot water before serving. Serve immediately.