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.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 402 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 555 mg |
Reviews
So delicious!!!! It is going to be a staple in my family. Everyone loves it.
I made this for New Year’s Day and honestly the ease with which it came together was spooky. It’s also delicious. I ran out of white balsamic vinegar so I used regular. Delicious.
Shockingly delicious. So easy, no expensive ingredients, and my family said it was “the best meal I’ve ever made”. Definitely on the list for a special occasion centerpiece worthy meal.