| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 35 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 Servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 690 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 151 mg |
| Sodium | 1215 mg |
Reviews
Takes a bit of time, but it’s well worth it.