Pork loin in a breadcrumb and herb crust, with baked garlic and glazed pears
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The beauty of pork loin is that it's as easy to prepare as it is delicious. To make the meat look impressive, simply coat it in a mixture of crispy breadcrumbs, herbs, and garlic before roasting. Under this crust, the pork will be incredibly flavorful and juicy. Serve with baked pears, onions, and halved garlic cloves. Despite its simplicity, the dish looks elegant and festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of boneless pork loin
- 4 tbsp. l. olive oil
- 2 tablespoons unsalted butter
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley + extra for serving
- 1.5 tsp chopped fresh rosemary
- 1 clove garlic, minced + 2 whole heads of garlic
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 large Bere-Bosc pears, peeled and cut into 1cm thick slices.
- 1 medium onion, peeled and cut into 1cm thick wedges.
- 1 tbsp white balsamic vinegar
We recommend
Recipes with similar ingredients: pork, pork loin, pears, onions, garlic, panko breadcrumbs, parsley, rosemary, thyme
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Season the pork with a generous pinch of salt and black pepper. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil; add the pork loin 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. panko breadcrumbs and 1 teaspoon salt; cook, stirring, until golden brown, about 2 minutes. Transfer the toasted breadcrumbs to a sheet of waxed paper or parchment.
- Brush the pork with mustard and coat in the toasted breadcrumbs. Place the breaded pork in the center of the skillet. Halve the garlic cloves horizontally. Place them in a large bowl with the pears, onion, the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and black pepper to taste. Toss to coat evenly, then add to the skillet, distributing around the pork loin.
- Roast until a thermometer inserted into the center of the pork loin registers 145°F (63°C), about 45 minutes. Transfer the pork and garlic to a cutting board and let rest for 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium heat. Add the vinegar and cook until almost all the vinegar is absorbed and the pears are shiny, about 2 minutes. Sprinkle with chopped parsley. Slice the pork and serve with the roasted garlic, glazed pears, and onions.
Categories:
Similar recipes
