A simple fall roast, this pork loin cooks on a bed of pears and shallots fragrant with fresh thyme. Serve alongside a lighty dressed arugula salad, if you like.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Rub pork all over with 1 1/2 teaspoons of the oil, and season with 1 1/2 tablespoons of the thyme, salt and pepper.
In a large bowl, toss together pears, shallots, remaining 1 1/2 tablespoons oil and 1 1/2 tablespoons thyme.
Arrange pear mixture in a 9x13-inch baking dish or roasting pan.
Place pork, fat-side up, on top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 145°F, about 1 hour.
Let pork rest for 15 minutes, then carefully remove the twine and thinly slice pork. Arrange slices over pears and shallots on a large platter and drizzle with pan juices.
Nutritional Info
Serving Size
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.