Pork and Pears

The idea of Pork and Pears came to me straight from the cover of the most recent Williams-Sonoma catalog. Oh if I could have space for more LeCreusets in almost all the colors! I have two seasonal teapots but to go from red to yellow to green with the cast iron?? That is luxury and really, in truth, needless luxury. but fun to think about

So, if you clicked that link above, you will see what the goal was. Ok, so I'm one of the women who Messes With the Recipe. You knew that. I had a pork roast in the freezer but not a boneless loin but the right size and shape. I had the Anjou pears (and isn't it great that they were 99c a lb last week???), onions instead of leeks which I had already cooked up over the weekend - the leeks i.e., but all the rest. Well, I had half and half instead of cream, but that was enough to up the caloric value imho. You get the picture of how I cook.

Here's that roast browned, with the browned pears, ready to go back into the LeCreuset and the oven.

Now the gravy is simmering away after adding the half and half.

Eh voila! (or eh viola! if you want a musical twist)the final dinner. Boy it was good if the cook says so herself. Now I remember why I like to cook. My adaptation of the recipe is here.