We really only made this because there was leftover blue cheese in the fridge but it’s a perfect combination of complementary flavours. Good with some purple sprouting broccoli on the side.
Pork and pears – to feed 4
- 1 tbsp sunflower oil
- 2 red onions, cut into eighths
- 2 large pears, quartered and cored – leave the skins on
- few sprigs rosemary, leaves roughly chopped
- 4 pork steaks, about 175g each, trimmed of excess fat
- 50g blue cheese, cubed
Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 minutes or until just starting to caramelise.
Heat the grill to high. Season the pork, then arrange among the veg and fry for 5-10 minutes, until golden and cooked through. Scatter with the leftover rosemary and the cheese, grill until the cheese melts.
Wine Suggestion: White wine works well with these flavours and ingredients; try a Pinot Gris, a slightly off-dry Chenin Blanc, or even a fruiter style of Roussanne
(Original recipe from BBC Good Food.)