Roasted Pork Loin with Maple and Pear Sauce
Roasted Pork Loin with Maple and Pear Sauce
Ingredients
- 1 pork loin, about 4 lbs (1.8 kg)
- 3 tablespoons (45 ml) olive oil
- 5 slices bacon, about 1/4-inch (1/2-cm) thick
- 4 to 5 onions, peeled and halved
- 2 lemons, halved
- 1 head garlic, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
- Salt and pepper
- 1 cup (250 ml) maple syrup
- 2 cups (500 ml) beef broth
- 2 cups (500 ml) sparkling cider
- 2 pieces, about 1-inch (2.5-cm) long, fresh or candied ginger
- 1 shallot, thinly sliced
- 1 stick cinnamon
- 2 pears, peeled and cubed
- 1 tablespoon (15 ml) cornstarch
- 2 tablespoons (30 ml) water
Instructions
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
- In a large skillet, brown the meat in the oil on all sides. Season with salt and pepper.
- Place the loin, fat side up, in a roasting pan and spread the slices of bacon on the meat. Place the remaining ingredients all around the roast.
- Bake for about 1 hour or until a thermometer inserted into the centre of the meat reads 58 to 60 °C (136 to 140 °F). Place the roast on a serving platter with the vegetables. Cover and let rest for about 15 minutes. The temperature will reach approximately 63 °C (145 °F).
Roasted Pork Loin with Maple and Pear Sauce