Roasted Pork Loin and Pears

Serves 6 to 8
Time 1 hr 35 min
Roasted Pork Loin and Pears

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:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1 (2-pound)boneless pork loin roast, tied
    2 tablespoonsextra-virgin olive oil, divided, plus more for the parchment paper
    3 tablespoonsroughly chopped fresh thyme or lemon thyme, divided
    1 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    5assorted ripe but firm pears, halved and cored
    1/2 poundshallots (about 8), roughly chopped

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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

13g

Saturated Fat

3.5g

Cholesterol

70mg

Sodium

400mg

Total Carbohydrate

26g

Dietary Fiber

4g

Total Sugars

14g

Protein

30g

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.