Pork Roast with Pear Thyme Sauce
Pork Roast with Pear Thyme Sauce uses garlic, onion, cinnamon, pear cider, clove, shallots, and tomato for a delicious winter entree. Don’t let the directions intimidate you. The process is a simple one of seasoning, searing the meat, and then placing in the oven until done.
The sauce is made simply by combining the ingredients and simmering over the stove top until the liquid is reduced a little bit.
This recipe is a good one for a weekend brunch or family and friends dinner anytime. The sauce can be made ahead by at least one day and the pork roast can be seasoned the day before, as well.
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1 10-rib pork loin roast, about 5 1/2 pounds, fat trimmed
3 garlic cloves, sliced
Sea salt, as needed
Ground black pepper, as needed
2 1/2 tablespoons fresh thyme leaves plus about 4 thyme sprigs (with stem)
2 tablespoons grape seed oil
2 medium onions, cut into thick wedges
4 medium red or green pears such as Bartlett, cored and cut into thick wedges
1 1/2 quarts pear cider (or substitute apple cider)
1 small cinnamon stick
10 black peppercorns
1 whole clove
2 tablespoons finely chopped shallots
1 fresh red pear, cored, seeded and sliced, for garnish
About 30 cherry tomatoes, for garnish
Make small incisions in the pork roast and insert the garlic slices.
Rub the roast with about 1 tablespoon sea salt, 1 tablespoon ground pepper, and 2 tablespoons of the fresh thyme leaves.
Preheat oven to 400*F.
Add grape seed oil to a large roasting pan and heat on stove top over medium high heat until hot but not smoking.
Carefully sear each side of the pork roast, about 1 1/2 minutes per side.
Remove from heat and add onion to the pan.
Transfer to oven and roast about 20 minutes.
Add pears to the roasting pan and continue roasting the pork until a thermometer inserted into the thickest part of the pork registers 145*F.
Remove the pan from the oven, transfer pork roast to a serving platter and let rest about 15 minutes.
Set roasting pan aside and do not clean it right away or put in water.
While the pork is roasting, combine pear cider, thyme sprigs, cinnamon stick, peppercorns, and clove in a large saucepan over medium high heat.
Bring to a boil, reduce to a simmer and let simmer until liquid is reduced to about 2 1/2 cups.
Place roasting pan over medium high heat on stove top.
Add the shallots and cook, stirring, about 2 minutes.
Add the reduced pear cider and bring to a slight boil, scraping the pan with wooden spoon.
Transfer the sauce to a small saucepan and simmer over low heat until mixture is reduced to about 1 cup.
Strain the sauce and add the remaining thyme leaves.
Season sauce, if needed, with a little salt and pepper.
Slice the roast along rib bones and arrange on the platter with the onions, cooked pears, tomatoes, and freshly sliced red pears.
Serve with pear cider sauce.
Preparation Time (hrs/min)
