Pork Loin with Pear and Dark Rum sauce

• Preheat oven to 400°F.

• In a large oven safe frying pan, brown pork half loin about 2-3 minutes per side.

• In the same pan, turn the pork half loin fat side up and top with the onion.

• Roast 45 to 50 minutes or until internal temperature of the meat reaches 145°F.

• In a medium size saucepan over low heat, start the sauce by melting the butter.

• Add the pear and apple slices and cook about 5 minutes.

• Add the ground cardamom and dark spiced rum.

• Make sure stove hood fan is off. Place a lit match over the pan to flambé the rum.

• Remove pan from heat and let flames go out on their own.

• Return pan to heat and add chicken stock and cream. Let simmer about 10 minutes.

• In a small bowl, dissolve the corn starch in the cold water.

• Add the mixture to the pan and stir to thicken sauce.

Sides

• In a large pan over low heat, add the canola oil and grelot potatoes.

• Gently fry the potatoes and then cover. Keep heat low so they don't burn. Shake pan regularly to keep potatoes from sticking.

• This step could take 15 to 20 minutes.

• When potatoes start to brown, add the rosemary, garlic, salt and pepper. Mix well and continue cooking about 3 minutes more. Set aside.

• In a large pan over medium low heat, add chicken stock and carrots.

• Turn carrots so they cook evenly.

• Let simmer about 10 minutes or until liquid is absorbed.

• Add the butter and maple syrup to the pan and cook the carrots. They will caramelize.

• On each plate serve the grelot potatoes, carrots and half pork loin, drizzled over with its sauce.