ORDER ONLINE NOW! or call 1-800-500-VERA

This Month's Recipe
Archive

Vera has been featured in the
following publications:

Oprah • Costco Connection • Veranda
Paula Deen Desserts • New York Times
In Style • Town & Country
Sports Illustrated • Costal Living
Gourmet • Atlanta Magazine
Best of Augusta

The flavors of the Holidays would not be complete without these favorites!

Four-Peppercorn Pork Roast

1 (4 ½ pound) boneless pork loin, tied
Salt to taste
3 Tbs. unsalted butter, softened
2 Tbs. flour
¼ cup mixed peppercorns, crushed
¼ cup flour
1 ¾ cups chicken broth
1 cup water
2 Tbs. red wine vinegar, or to taste
Sprigs of fresh rosemary

Pat the roast with a paper towel. Sprinkle with salt. Mix the butter and 2 Tbs. flour in a bowl until of a paste consistency. Coat the top of the roast with the paste mixture. Sprinkle the peppercorns over the paste mixture and press lightly. Place the roast on a rack in a roasting pan. Roast on the middle rack at 475 degrees for 30 minutes. Reduce the oven temperature to 325 degrees. Roast for 1 ½ longer or until a meat thermometer registers 160 degrees. Transfer the roast to a cutting board reserving ¼ cup of the pan drippings. Let stand for 10 minutes.

Whisk ¼ cup flour into the reserved pan drippings in the roasting pan. Cook over medium heat for 3 minutes, stirring constantly. Add the broth and water gradually, whisking constantly. Bring to a boil. Stir in the wine vinegar and salt. Simmer until thickened or of the desired consistency, stirring constantly. Discard the twine from the roast. Cut the roast into ½ inch slices. Arrange the slices on a serving platter. Garnish with rosemary and serve with the sauce. Serves 10.

Cabernet Sauvignon Poached Pears

4 pears Lemon Juice
1 ½ cups cabernet sauvignon
1 ½ cups sugar

2 tsp. vanilla extract or uses 2 vanilla beans
Whipping Cream
Sprigs of Fresh Mint or Cinnamon Basil

Peel the pears, leaving the stems intact. Remove the cores from the bottom. Place the pears in a bowl. Add a mixture of lemon juice and water to cover.

Bring the wine, sugar and vanilla to a boil in a saucepan. Simmer for 5 minutes, stirring frequently. Add the pears stem side up. Simmer for 15-20 minutes or until the wine mixture is of syrup consistency and the pears are tender, basting frequently. Remove the pears to a platter. Cook the syrup until reduced, stirring frequently. Cover the bottom of 4 dessert plates with the syrup. Place a pear in the center of each plate. Drizzle with whipping cream and garnish with sprigs of mint or cinnamon basil.