Reverse-Seared Pork Loin with Roasted Shallots and Pears

Ingredients

• 4 lb boneless pork loin roast (Tied roast, trimmed of excess surface fat; bring close to room temperature before roasting.)
• 2 tsp kosher salt (Plus more to taste.)
• 1 tsp black pepper (Freshly ground.)
• 8 shallots (Medium shallots, peeled and halved lengthwise.)
• 4 firm pears (Cored and cut into wedges; use pears that are ripe but still firm.)
• 3 tbsp extra-virgin olive oil (Divided between the pork and the fruit and shallots.)
• 2 tbsp fresh rosemary (Finely chopped.)
• 4 cloves garlic (Finely grated or minced.)
• 2 tbsp apple cider vinegar (For seasoning the roasted fruit and shallots or making a quick pan dressing.)
• 2 tbsp unsalted butter (Cut into small pieces and dotted over the pears and shallots before the final high-heat roast.)
• 0.5 cup chicken stock (Optional, for loosening browned juices into a serving sauce.)

Steps

1. 1

   Remove the pork loin from the refrigerator and let it stand while the oven heats. Pat the roast thoroughly dry with paper towels and place it on a wire rack set inside a rimmed baking sheet; a V-rack is preferred because it allows air to circulate around the meat.

2. 2

   Heat the oven to 250°F (120°C). In a small bowl, combine the kosher salt, black pepper, chopped rosemary, garlic, and about 1 tablespoon of the olive oil. Rub the mixture evenly over every surface of the pork.

3. 3

   Roast the pork on the rack until the thickest part reaches about 130°F (54°C) on an instant-read thermometer, approximately 2½ to 3 hours. Begin checking early because the exact time depends on the roast's shape and starting temperature.

4. 4

   While the pork roasts, prepare the shallots and pears. Toss the halved shallots and pear wedges with the remaining olive oil, the apple cider vinegar, and a little salt and pepper. Keep the pears firm and intact rather than cutting them too small.

5. 5

   Remove the pork from the oven and increase the oven temperature to 450°F (230°C). Let the roast rest while the oven comes fully to temperature; this short pause also allows its surface to dry slightly, which helps it brown.

6. 6

   Arrange the seasoned shallots and pears around the pork on the rimmed baking sheet. Dot the butter over the fruit and vegetables, keeping the pork elevated on the rack rather than placing it directly in their juices.

7. 7

   Return the pan to the 450°F oven and roast until the shallots and pears are deeply browned at the edges and the pork reaches 145°F (63°C) in the center, about 15 to 25 minutes. Rotate the pan if needed so the produce caramelizes evenly.

8. 8

   Transfer the pork to a cutting board and loosely tent it with foil. Rest for 15 to 20 minutes; do not skip this step, since resting lets the juices redistribute and makes the roast easier to slice.

9. 9

   If desired, place the baking sheet over low heat or pour its juices into a small saucepan. Add the chicken stock, scrape up any browned bits, and simmer briefly until slightly reduced. Taste and adjust the seasoning.

10. 10

    Remove the twine if the roast was tied, then slice the pork crosswise into thin medallions. Arrange the slices on a platter with the roasted shallots and pears, spoon the pan juices over the top, and serve warm.

Notes

The source states a cook time of about 3¼ hours and 45 minutes of active time plus cooling. The recipe page is membership-restricted and does not expose its ingredient list or full method in the supplied text; quantities and some finishing details are therefore reconstructed estimates. Use a rimmed baking sheet with a V-rack rather than a deep roasting pan for better air circulation. Pork is safely cooked when the center reaches 145°F (63°C), followed by resting.

Nutrition per serving

• main
• roasted
• pork
• reverse-seared
• family dinner
• holiday
• gluten-free
• high-protein