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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.