Best 8 Roasted Pork Loin With Pears And Sauce Recipes

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Tantalize your taste buds with a culinary masterpiece that harmoniously blends the succulent flavors of roasted pork loin, perfectly caramelized pears, and a luscious sauce that elevates this dish to gastronomic heights. This roasted pork loin recipe, accompanied by a medley of delectable sides, is a symphony of textures and flavors that will leave you craving for more. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, ensuring a remarkable dining experience that will impress even the most discerning palate.

Here are our top 8 tried and tested recipes!

HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

ROASTED PORK LOIN AND PEARS



Roasted Pork Loin and Pears image

A simple fall roast, this pork loin cooks on a bed of pears and shallots fragrant with fresh thyme. Serve alongside a lighty dressed arugula salad, if you like.

Time 1h35m

Yield Serves 6 to 8

Number Of Ingredients 7

1 (2.0-pound) boneless pork loin roast, tied
2 tablespoons extra-virgin olive oil, divided, plus more for the parchment paper
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

Steps:

  • 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, 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.

Nutrition Facts : Calories 330 calories, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 400 milligrams, Carbohydrate 26 grams, Protein 30 grams

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS



Herb and Garlic Roast Pork Loin with Roasted Pears and Onions image

The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley, plus more for serving
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced, plus 2 whole heads garlic
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
2 large Bosc pears, peeled, cored and cut into 1/2-inch-thick wedges
1 medium onion, peeled and cut into 1/2-inch-thick wedges
1 tablespoon white balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
  • Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
  • Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.

ROASTED PORK LOIN WITH PEARS AND SAUCE



Roasted Pork Loin with Pears and Sauce image

I had an abundance of Pears. I decided to create a new dish. It came out delicious. I first coated the tenderloin with a flour mixture. Then I seared it before roasting with pears. I toppedd it off with a cranberry Maple pear glaze. It is not sweet at all. It is tender and juicy. My family loves it. I will be making this dish...

Provided by Nor Mac

Categories     Pork

Time 1h30m

Number Of Ingredients 12

2 -3 lb pork tenderloins whole
1/4 c olive oil divided
4 Tbsp butter divided
3/4 c plus 2 tb flour divided
3/4 tsp dried thyme divided
3/4 tsp each salt and pepper divided
1/2 tsp garlic powder
1 1/2 c pear or apple juice
4 Tbsp maple syrup
1/2 c dried cranberries
1/4 tsp orange zest ( optional)
4 anjou.ot bartlett pears peeled, seeded and halved

Steps:

  • 1. Mix flour, 1/2 tsp salt, 1/2 tsp pepper, garlic powder, and 1/2 tsp crushed Thyme together. Rinse Tenderloins under cold water. Coat both sides of Tenderloins with the flour mixture.
  • 2. Melt 2 TB butter with 2 TB of olive oil n a large skillet. when melted. Place Tenderloins in pan. Fry on medium high heat until all sides are browned.
  • 3. Remove Tenderloins to a large baking dish, and set aside. Add remaining butter and oil to pan. Cook until melted. Combine well. Remove from heat. Add remaining 2 TB flour to butter mixture. Stir until smooth. Add in the pear juice. Return to heat. Mix well until thickened. Add in the maple syrup, orange zest, remaining Thyme,dried cranberries , and remaining salt and pepper. Stir well over heat.
  • 4. Remove pan from heat. Pour mixture over Pork Tenderloins. Place PEARS on top of Tenderloins. Place in oven covered with foil or casserole cover. Bake at 350 degree's for approximately 1 hour or until meat thermometer reaches 145 -160 degree's. Insert thermometer in thickest part of tenderloin to test. Slice Tendrloin and serve with PEARS and juices.

ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

Steps:

  • 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
  • 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
  • 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
  • 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

PORK TENDERLOIN WITH PEAR CREAM SAUCE



Pork Tenderloin with Pear Cream Sauce image

Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

Steps:

  • Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.

ROAST PORK WITH PEAR SAUCE



Roast pork with pear sauce image

You know pork's good with apple sauce, but have you tried it with pears? The sauce is also good with game or duck

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 2h10m

Number Of Ingredients 7

2kg loin of pork , on the bone
2 tbsp sunflower oil
25g butter
4 ripe pears , peeled, cored and chopped into chunks
1 tbsp fennel seeds
150ml perry or dry cider
2 tbsp golden caster sugar

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
  • While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

Nutrition Facts : Calories 553 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 46 grams protein, Sodium 0.76 milligram of sodium

ROAST PORK WITH PEARS



Roast Pork With Pears image

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.

Provided by Chef Kate

Categories     Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

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

Steps:

  • Position a rack in the lower third of an oven and preheat to 400°F
  • In 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.
  • Spread 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.
  • Season the roast with salt and pepper.
  • In 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.
  • Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.
  • Place 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.
  • Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes.
  • Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
  • Transfer the leeks and pears to a platter.
  • Pour 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.
  • Add the minced garlic and flour and cook, stirring frequently, for 30 seconds.
  • Add the wine and cook, stirring frequently, for 1 minute.
  • Add the broth and pan drippings and cook until slightly thickened, about 3 minutes.
  • Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper.
  • Cut the pork into slices and arrange on the platter. Pass the sauce alongside.

Nutrition Facts : Calories 528.1, Fat 28.4, SaturatedFat 6.2, Cholesterol 137.2, Sodium 199.2, Carbohydrate 22.4, Fiber 4.2, Sugar 10.4, Protein 44.4

Tips:

  • Choose the right pork loin. Look for a pork loin that is about 2 to 3 pounds and has a good amount of marbling. This will help the pork loin stay moist and flavorful during cooking.
  • Score the pork loin. Scoring the pork loin helps the marinade to penetrate the meat and also helps the pork loin to cook more evenly.
  • Use a flavorful marinade. The marinade used in this recipe is a combination of olive oil, garlic, rosemary, and thyme. You can also use other herbs and spices that you like.
  • Roast the pork loin at a high temperature. This will help to create a nice crust on the outside of the pork loin and keep the inside moist.
  • Let the pork loin rest before slicing. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork loin with your favorite sides. Roasted potatoes, green beans, and a simple salad are all good options.

Conclusion:

This roasted pork loin with pears and sauce is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The pork loin is tender and flavorful, the pears add a touch of sweetness, and the sauce is rich and creamy. This is also a low-fat recipe so you can enjoy it without any guilt. Serve this dish with roasted potatoes and green beans for a complete meal.

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