|Margarita's International Recipes|
I don't like pork. Yep, it's time I admit it, pork is just not for me - which is just as well, given how pigs are treated in commercial farms. Still, pork is a very popular meat in Spain, indeed, I'd say, the most popular meat in Spain, so I couldn't really ignore it when choosing what recipes to make. Which is not to say, I won't next time.
The sauce on this dish was very good, it had a balanced, rich, and yet not very heavy flavor, that I really enjoyed. It's definitely a refined sort of sauce, something that could very well be served at a restaurant. What I found very interesting is that the mushrooms seem to have been turned into mush and combined with the rest of the sauce, which was fortunate as my 7-year-old believes she doesn't like mushrooms. The pork, alas, tasted like pork.
I made a few changes from the original recipe. First, I couldn't find the lemon juice, so I didn't use it - I think the pears would be better with it. Second, I neither blanched or toasted the almonds, again, I'm sure it'd be better if done so. And finally, the original recipe called for prunes rather than raisins, but we don't really like prunes and I'm on savings mode, so I wasn't going to spend extra money for a dried fruit we don't really enjoy.
Adapted from a recipe in Penelope Casas'Delicioso! The Regional Cooking of Spain