December 10th, 2018
Serves 6 to 8
A simple fall roast, this pork loin cooks on a bed of pears and shallots fragrant with fresh thyme.
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, and 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.
Per Serving: 330 calories (110 from fat), 13g total fat, 3.5g saturated fat, 70mg cholesterol, 400mg sodium, 26g carbohydrates, (4 g dietary fiber, 14g sugar), 30g protein.