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Ingredients
- 3 Tblsp olive oil, divided
- 1 Tblsp reduced sodium soy sauce
- 2 Tblsp freshly squeezed lemon sauce
- 1 4 pound pork loin
- 12 ounces shallots, peeled and halved or quartered (2 cps)
- 3 medium unpeeled pears, cut into wedges
- 3/4 tsp salt, divided
- 3 garlic cloves, sliced
- fresh thyme sprig
- 2 Tbsp buter
- 3 Tbsp all purpose flour
- 4 cups reduced-sodium chicken broth
- 1/2 to 1 tsp chopped fresh thyme leaves
- coarsely ground fresh pepper
Details
Servings 8
Preparation
Step 1
In a large zip-top plastic bag, combine 2 Tblsp oil, soy sauce, and lemon juice. Add pork and coat evenly. Marinate at room temperature for 30 minutes.
Preheat oven to 450F
In a roasting pan, toss shallots and pears with 1 Tblsp olive oil and 1/2 tsp salt. Remove meat from marinande and drain, reserving marinade. Make slits in top of pork; inserrt sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast for 15 minutes. Reduce oven temperature to 325F and cook until meat reaches 145 to 150F, about 40 minutes.
While meat rests, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10-15 minutes. Stir in thyme. Remove from heat.
Remove pork from oven, Let meat stand 5 minutes before slicing (if shallots are not well carmelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400F, place shallots and pears back in oven, and cook until carmelized, 10 to 15 minutes more.)
Reheat gravy over low heat. Add remaining 1/4 tsp salt and pepper. Slice pork and serve with gravy.
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