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Roasted Pork Loin and Pears

Serves 6 to 8
Time 1 hr 35 min
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.
  • 1 (2-pound) boneless pork loin roast tied
  • 2 tablespoons extra-virgin olive oil divided
  • 3 tablespoons roughly chopped fresh thyme or lemon thyme divided
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 5 assorted ripe but firm pears halved and cored
  • 1/2 pound shallots (about 8) roughly chopped

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.

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.
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