Quatre Épices Pork Roast with Potatoes & Hoisin-Roasted Pear
Fast & Easy

Quatre Épices Pork Roast

with Potatoes & Hoisin-Roasted Pear

50 MIN
4 Servings
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From the Test Kitchen

This hearty dish is brimming with warming flavors thanks to the roasted pork, coated with a blend of nutmeg, ginger, white pepper, and cloves (known as quatre épices, or four spices) topped with sweet pear––first roasted in a foil packet with hoisin sauce and rich butter.
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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ingredients
Quatre Épices Pork Roast with Potatoes & Hoisin-Roasted Pear
Title
  • 1 Pork Roast
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
  • 2 Tbsps Hoisin Sauce
  • 1 tsp Black & White Sesame Seeds
  • 1 oz Salted Butter
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Pear
  • 2 Tbsps Sesame Oil
  • 1¼ lbs Potatoes
  • ¾ lb Carrots
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Core and medium dice the pear. Peel the carrots; halve crosswise, then quarter lengthwise.

Roast the pork & potatoes
2 Roast the pork & potatoes

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Place the diced potatoes in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of partially roasted pork. Return to the oven and roast 24 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Prepare the foil packet
3 Prepare the foil packet

Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced pear, butter, hoisin sauce, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the pear. Fold the three open edges inwards to completely seal the packet.

Roast the carrots & pear
4 Roast the carrots & pear

Once the pork and potatoes have roasted about 15 minutes, place the quartered carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the carrots are browned and tender when pierced with a fork. Remove from the oven. Carefully open the foil packet of roasted pear; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted carrots with the ponzu sauce; carefully stir to coat. Serve the sliced pork with the roasted potatoes and finished carrots. Top the pork with the finished pear. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Core and medium dice the pear. Peel the carrots; halve crosswise, then quarter lengthwise.

2 Roast the pork & potatoes

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the quatre épices; turn to coat. Transfer to one side of a sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Place the diced potatoes in a bowl; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of partially roasted pork. Return to the oven and roast 24 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Roast the pork & potatoes
Prepare the foil packet
3 Prepare the foil packet

Meanwhile, place a medium piece of foil on a work surface. On one side of the foil, place the diced pear, butter, hoisin sauce, 1 tablespoon of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; toss to combine. Fold the foil in half over the pear. Fold the three open edges inwards to completely seal the packet.

4 Roast the carrots & pear

Once the pork and potatoes have roasted about 15 minutes, place the quartered carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 18 to 20 minutes, or until the carrots are browned and tender when pierced with a fork. Remove from the oven. Carefully open the foil packet of roasted pear; stir to combine. Taste, then season with salt and pepper if desired.

Roast the carrots & pear
Finish & serve your dish
5 Finish & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Evenly top the roasted carrots with the ponzu sauce; carefully stir to coat. Serve the sliced pork with the roasted potatoes and finished carrots. Top the pork with the finished pear. Garnish with the sesame seeds. Enjoy!

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