This recipe for boneless pork loin roast with pears will definitely impress!
This savory boneless pork loin recipe is ready in less time than it takes to go out! A baked pork loin roast with a pear sauce like this one is absolutely foolproof, and it’s sure to please guests!
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What We Love About this Recipe
One of our all-time favorite recipes, this baked pork loin roast comes out juicy and flavorful every time! Drizzled with a rich and tasty pear sauce, we just know you’ll make this recipe again and again— it’s that good! In fact, it’s so easy to make, it can be popped in a slow cooker, Crockpot, or Instant Pot. Then the sauce can be added after the pork loin is finished cooking and resting. So go ahead and make a show-stopping pork loin with a sweet and savory sauce on the side!
What is Pork Loin?
Not to be confused with pork tenderloin or pork chops, the pork loin is wider and flatter and can be purchased bone-in or boneless. It is also often hand-tenderized and then rolled up and stuffed. It’s great filled with fruits like apples or pears mixed with savory herbs, then tied off with culinary string.
Feel free to brine the pork loin, as it helps to tenderize the meat even more, but brining is not necessary for this recipe. We like to serve pork loin with roasted sweet potatoes (simply add them to the oven at the same time, or even in the same pan), a fresh, crispy red leaf salad with lemon vinaigrette, and some honey cornbread muffins. Or on this plate, kale quinoa salad with no knead bread!
How to Prepare Pork Loin
- Score the outside of the pork loin and coat with olive oil, salt, and pepper.
- Fennel, rosemary, and garlic powder can be added along with the salt and pepper to create a crust on the outside of the pork loin.
- An alternate glaze can be made by heating brown sugar with orange juice until it is thick enough to brush over the pork loin before it gets roasted. This works well with the pears and sauce too!
How to Cook a Pork Loin in the Oven
- Roast prepared pork in a roasting pan or casserole dish according to recipe.
- Lower oven temperature and continue to roast until the internal pork loin temp is 140 to 145°F. We use a digital cloud thermometer that works well and alerts us when the meat reaches temperature!
- Remove pork loin and let it rest on the counter about 15 minutes before slicing.
- While pork is resting, prepare Pear Sauce. Slice roast pork and serve immediately with Pears and Sauce.
How to Make Pear Sauce for Pork Loin
The pears and sauce are golden brown in color and super flavorful. The gorgeous amber color looks amazing on the tender, juicy meat.
- Melt butter in a saucepan and add pears and onions (or shallots). Cook until the pears are golden brown on both sides and the onions are translucent and fragrant. Remove the pears and set aside.
- Pour brine from baking dish and add enough chicken broth to make 1 ½ cups. Add the broth and vinegar to the saucepan and scrape the bottom of the pan to release the flavorful bits.
- Cook the sauce down, then add the white wine.
- Create a slurry by whisking corn starch with cold water until it is smooth. Slowly stir in the slurry and continue to simmer the sauce until it reaches desired thickness. Pour sauce over sliced pork loin and garnish with cooked pears.
What to do with Leftover Pork Loin?
- Sliced pork loin makes for the best next-day sandwiches! A bit of horseradish, some onions, lettuce, tomato, on toasted ciabatta or sourdough bread makes lunch at school or work a real treat!
- We like leftover pork loin on a grilled cheese sandwich with caramelized onions, or chopped and tucked into a wrap with leftover pear sauce!
- Or, cut pieces of pork loin and put it in a savory soup or stew. The options are endless!
- Roast pork will last in the fridge for 4 days. Store in an airtight container, a Stasher bag, or a ziptop bag.
Pork Loin Roast With Pears
- 4-5 pound pork loin roast score skin/ fat
- 1-2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Pears and Sauce
- 2 Tablespoons butter
- 3 pears quartered and cored
- ¼ onion sliced long and thin
- juices from roast pork
- chicken broth as needed to make 1 ½ cups combined with juices from roast pork
- 1 Tablespoon white wine vinegar
- ⅓ cup white wine
- ¼ cup water
- 1 teaspoon cornstarch
- Preheat oven to 425°F.
- Score skin/ fat (or ask the butcher to do so). Rub pork roast with olive oil. Sprinkle with salt and pepper on all sides.
- Roast pork 20-30 minutes until outside is golden and crispy.
- Reduce oven to 400°F and roast until thermometer reads 140-145°F (approximately 1 hour to 1 hour 20 minutes).
- Rest pork for 15 minutes before slicing.
Pears and Sauce
- While pork is resting, in a medium saucepan, melt butter over medium heat. Add pears and onions. Using tongs, carefully flip pears to brown the cut sides, about 5-7 minutes. Carefully remove pears to a plate.
- Measure juices from the pork, adding chicken broth to make 1 ½ cups. Add to the saucepan.
- To scrape the brown bits from the roasting pan the pork was cooked in, add the vinegar and scrape the bits, then add to the saucepan. Add white wine to saucepan.
- Mix together cornstarch and water to make a slurry. Add slurry to the sauce and boil to thicken.
- Serve pears and sauce over sliced pork.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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