Recipes Chile-Citrus Pork with SautÉed Pears Be the first to rate & review! Plus: More Pork Recipes and Tips By Charlie Palmer Charlie Palmer Instagram Charlie Palmer is an American chef, hospitality entrepreneur, hotelier, and author. He has built hotels and restaurants throughout the United States and was named among the James Beard Foundation's Who's Who of Food & Beverage in America in 1998. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 6 dried ancho chiles, stemmed and seeded 4 sun-dried tomato halves (not oil-packed) 1 tablespoon canola oil 1 medium onion, chopped 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup tomato paste 2 tablespoons finely grated orange zest 1 tablespoon coarsely chopped fresh tarragon 1 teaspoon oregano Kosher salt 2 1/2 pounds trimmed boneless center-cut pork loin Freshly ground pepper 3 large ripe Comice pears—peeled, cored, and sliced lengthwise 1/3 inch thick 6 cups watercress, stemmed Directions In a bowl, soak the chiles in hot water until softened, about 20 minutes. In another bowl, soak the sun-dried tomatoes in hot water until softened, about 15 minutes. Drain the chiles and tomatoes; coarsely chop the chiles. Heat the oil in a skillet. Add the onion, chiles and sun-dried tomatoes and cook over moderately low heat until softened, about 6 minutes. Transfer to a blender and add the orange juice, lemon juice, tomato paste, orange zest, tarragon, oregano and 2 tablespoons of kosher salt. Puree until smooth. Preheat the oven to 450°. Roast the pork in a roasting pan for about 15 minutes, or until starting to brown. Spread 6 tablespoons of the chile paste on the pork. Lower the oven temperature to 375° and roast for 10 minutes. Spread 2 more tablespoons of the chile paste on the pork and roast for about 30 minutes more, or until an instant-read thermometer inserted in the meat reads 145°. Cover with foil and let rest for 5 minutes. Season the meat with salt and pepper. In a nonstick skillet, cook the pear slices over moderately high heat, without stirring, until tender and golden, about 4 minutes. Arrange the watercress and pears on a platter. Slice the pork 1/4 inch thick and arrange on top. Notes One Serving Calories 258 kcal, Protein 28 gm, Carbohydrate 21 gm, Cholesterol 72 mg, Total Fat 7.7 gm, Saturated Fat 2 gm. Rate it Print