1 hr 30 mins
Chef Kate's Note:
Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. From Williams Sonoma.
My Private Note
Units: US | Metric
- 3/4 cup flat leaf parsley, fresh, packed
- 1/4 cup sage, packed, roughly chopped (plus whole sage leaves for roasting)
- 3 garlic cloves, whole
- 2 garlic cloves, minced
- salt & freshly ground black pepper, to taste
- 5 tablespoons olive oil
- 1 (3 1/2 lb) boneless pork loin roast, about 3 1/2 lb, halved horizontally
- 3 ripe red Anjou pears, halved lengthwise
- 4 leeks, white portions only, trimmed, halved lengthwise and rinsed
- 2 teaspoons all-purpose flour
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons whole grain mustard
- 1/4 cup heavy cream
- 1Position a rack in the lower third of an oven and preheat to 400°F
- 2In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms.
- 3Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine.
- 4Season the roast with salt and pepper.
- 5In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate.
- 6Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
- 7Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot.
- 8Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes.
- 9Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
- 10Transfer the leeks and pears to a platter.
- 11Pour the pan drippings into a bowl and discard all but 2 teaspoons of the fat. Warm the reserved fat in the pot over medium-high heat.
- 12Add the minced garlic and flour and cook, stirring frequently, for 30 seconds.
- 13Add the wine and cook, stirring frequently, for 1 minute.
- 14Add the broth and pan drippings and cook until slightly thickened, about 3 minutes.
- 15Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.
- 16Cut the pork into slices and arrange on the platter. Pass the sauce alongside.
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Nutritional Facts for Roast Pork With Pears
Serving Size: 1 (304 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 528.0
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 6.1 g
- Cholesterol 137.2 mg
- Sodium 199.2 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 4.2 g
- Sugars 10.4 g
- Protein 44.4 g