Subscriber login

What you need to know for 01/18/2018

Pear and radicchio go well with pork

Pear and radicchio go well with pork

Culinary technical specialist Michelle Anaya-Malone loves pear over flames for two reasons. “Most of

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, technical specialist Michelle Anaya-Malone grills Pork With Pear and Radicchio.

Michelle Anaya-Malone loves pear over flames for two reasons.

“Most of the fruits you normally grill are pineapple,” she said. “I figured, ‘Let’s try a grilled pear.’ I love having it in the summer. And because I have a pear tree at home, I wanted to test this out.”

Pear, pork and radicchio — a leaf vegetable that usually has white-veined red leaves — all go on the grill. So does a skillet or saucepan, for the homemade sauce that goes with the dish.

“I like it as a light meat; it’s the other white meat,” Anaya-Malone said of pork. “I know most people will go for grilled chicken or grilled steak for the summer. I want something different.”

Pears need some attention once they hit the fire. “You don’t want to put it on really high heat because of the high sugar content,” Anaya-Malone said. “It takes a little bit longer to grill a pear because of the moisture content and depending on the weight of the pear.”

The pear and radicchio combine to complement the pork. Anaya-Malone said the sweetness of the pear balances the bitterness that comes with the radicchio.


12 ounces pork

2 heads radicchio, halved

2 pears, halved with cores removed

2 tablespoons vegetable or olive oil

Salt and pepper, to taste

1 tablespoon roasted pine nuts

For sauce:

1⁄3 cup pear juice

1 tablespoon unsalted butter

2 tablespoons vegetable or olive oil

2 teaspoons minced shallots

1 pinch thyme

Salt and pepper, to taste

For pork dish: Season the pork, radicchio and pears with oil, salt and pepper. Place the seasoned ingredients on the grill at medium high heat. Turn at 45- or 90-degree angles to obtain grill cross marks. Flip over ingredients once cross marks are established and a lightly brown crust has formed, approximately 2 minutes on each side. Repeat cross marks angle turns and remove ingredients from grill when cooked. Let the ingredients rest for five minutes. Slice the pears into fans and remove the core of the radicchio. Garnish with sauce and pine nuts.

For sauce: Place a cast-iron skillet or grilling sauce pot onto the grill and let heat. Pour in pear juice. Place butter and minced shallots into the pot or skillet. Begin whisking or stirring while pouring in the oil. Add thyme and let the sauce reduce by one third. Add salt and pepper to taste.

View Comments
Hide Comments
0 premium 1 premium 2 premium 3 premium 4 premium 5 premium article articles remaining SUBSCRIBE TODAY

You have reached your monthly premium content limit.

Continue to enjoy Daily Gazette premium content by becoming a subscriber.
Already a subscriber? Log In