PORK LOIN WITH ROASTED PEARS AND SHALLOTS

By á-2052

Ingredients

• 3 T OLIVE OIL, DIVIDED
• 1 T SOY SAUCE
• 2 T LEMON JUICE
• 1 PORK LOIN (4#)
• 12 OZ SHALLOTS, PEELED AND HALVED OR QUARTERED
• 3 MED UNPEELED PEARS, CUT INTO WEDGES
• 3/4 tsp SALT, DIVIDED
• 3 GARLIC CLOVES, SLICED
• FRESH THYME SPRIGS
• 2 T BUTTER
• 3 T FLOUR
• 4 C REDUCED SODIUM CHICKEN BROTH
• 1/2 TO 1 tsp CHOPPED FRESH THYME LEAVES
• BLACK PEPPER

Details

Servings 8
Cooking time 55mins

Preparation

Step 1

IN A LARGE ZIP-TOP BAG, COMBINE 2 T OIL, SOY SAUCE AND LEMON JUICE.
ADD PORK AND COAT EVENLY. MARINATE AT ROOM TEMP 30 MINUTES.

PREHEAT OVEN TO 450

IN A ROASTING PAN, TOSS SHALLOTS AND PEARS WITH 1 T OLIVE OIL AND 1/2 tsp SALT.

REMOVE MEAT FROM MARINADE AND DRAIN, RESERVING MARINADE.

MAKE SLITS ON TOP OF PORK, INSERT SLICED GARLIC AND THYME SPRIGS. PLACE PORK IN ROASTING PAN IN CENTER OF PEAR MIXTURE.

ROAST 15 MINUTES.

REDUCE OVEN TEMP TO 325 AND COOK UNTIL MEAT REACHES 145 TO 150, ABOUT 40 MINUTES.

WHILE MEAT ROASTS, MELT BUTTER AND WHISK IN FLOUR. COOK OVER MED HEAT UNTIL GOLDEN BROWN. POUR IN BROTH AND RESERVED MARINADE. WHISK TO BREAK UP LUMPS. COOK UNTIL THICK, 10 TO 15 MINUTES. STIR IN THYME AND REMOVE FROM HEAT.

REMOVE PORK FROM OVEN. LET STAND 5 MINUTES BEFORE SLICING.

REHEAT GRAVY OVER LOW HEAT. ADD REMAINING 1/4 tsp SALT AND PEPPER.