Garlic-herb roasted pork loin with pears
0
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
This easy pork roast feeds a crowd, or plan for leftovers to serve during the week—it makes great pork sandwiches! We like it accompanied with brilliant red sauerkraut as a color and flavor contrast, but you could also serve it with pickled red onions.
Ingredients
Cooking spray
5 spray(s)
Pear
6 item(s), peeled, halved, and cored
Uncooked lean and trimmed boneless pork loin roast
3 pound(s)
Garlic
3 clove(s), cut into slivers
Rosemary
2 Tbsp, chopped
Fresh thyme
2 Tbsp, chopped
Olive oil
1 Tbsp
Table salt
1 tsp
Black pepper
½ tsp
Sauerkraut
1½ cup(s), drained, red variety, for serving (optional)
Instructions
1
Preheat oven to 400°F. Spray medium roasting pan with nonstick spray. Lay pears across bottom of pan, overlapping if they won’t fit in single layer.
2
With small knife, cut about 24 shallow slits in pork; insert garlic slivers into slits.
3
Mix together rosemary, thyme, oil, salt, and pepper in cup. Rub all over pork, pushing herb mixture into slits. Place pork in pan on top of pears and roast until instant-read thermometer inserted into center of roast registers 145°F, about 1 hour.
4
Transfer pork to cutting board and let stand 10 minutes. Arrange pears on platter. Cut pork into 24 slices and place on platter. Spoon any pan drippings over pork and serve sauerkraut (if using) alongside.
5
Serving size: 2 slices pork and 1 pear half
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