Oven-baked pork loin with pears and cranberries

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 690, total fat 42 G., saturated fats 15 G., proteins 44 G., carbohydrates 30 G., fiber 5 G., cholesterol 151 mg, sodium 1215 mg, sugar 17 G.

A sumptuous piece of pork loin baked with fruit always looks festive and is perfect for special occasions. Before roasting the pork with pears, sear it on all sides in a hot skillet until crispy, sealing in the juices, and the meat will be perfectly juicy and tender. Use the juices left in the pan to make a flavorful sauce for the pork.

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.

Ingredients for the recipe:

Boneless pork loin weighing 1.2-1.3 kg, trim off fat
3 tbsp. l. olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered (cores removed)
2 medium onions, diced (about 3 cups)
2 tsp finely chopped fresh rosemary
0.5 cups dry white wine
2 cups lightly salted chicken broth
1/4 cup dried cranberries
3 tbsp. grainy mustard

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Pat the pork loin dry with paper towels and season generously with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. When very hot, add the pork and sear on all sides, about 8 minutes. Transfer to a platter.

Reduce heat to medium and add 2 tablespoons of butter. Add the pear slices in a single layer and cook, turning once, until softened and beginning to brown slightly, about 5 minutes. Transfer to the platter with the pork.
Add the onion and rosemary to the skillet and cook until the onion begins to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any browned bits. Add the chicken broth and bring to a simmer. Return the pork to the skillet and arrange the pears around the meat. Roast until an instant-read thermometer inserted into the thickest part of the loin registers 140°F (60°C), about 50 minutes. Transfer the pork to a cutting board; let rest for at least 20 minutes while you prepare the sauce. Transfer the pears to a large platter.
Place the pan with the juices over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the pan; continue to simmer until the sauce begins to thicken, about 5 minutes more. Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

Categories:

recipe / Calorie content of prepared meals / Oven / Dinner / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes

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