Roasted Pork Loin and Pears Recipe - delicious tender juicy roasted pork baked alongside pears, shallots, and fresh herbs for a one pot dinner even picky eaters love!
This dish is a spinoff of the classic pork and applesauce dish we all grew up with - but with soft, slow roasted pears that give a rich, sweet, and buttery flavor that pairs perfectly with pork!
We're loading up this roasted pork loin with roasted shallot, rosemary, and other fresh herb flavor that is irresistible - this dinner is truly a one pot dinner that is simple to make, but tastes like it took hours!
If you love our pork loin and potatoes recipe, or our famous garlic butter pork tenderloin - you're going to LOVE this recipe.
We hope your family loves this dinner as much as we do.
At Sweet C's we have lots of types of readers - those who would like lots of information with their recipe, some who need a few extra tips and tricks, and some who'd like to get straight to cooking.
We've included a clickable table of contents below that will take you directly to the section you'd like to read, and a skip to recipe button in the top left corner to help you navigate this information quickly.
Table of contents
Roasted Pork Loin and Pears
Pork is a light, leaner meat that goes wonderfully with sweeter side dishes, making roasted pears a lovely addition alongside pork loin, especially with lots of shallots, rosemary, and other savory herbs.
This dinner is loaded with flavor without being much work - slice the pears and season your pork, add everything to a roasting pan - and cook, while your house fills up with the most amazing smell.
Pork is a healthy, delicious choice even picky eaters love - and this recipe was designed to be naturally gluten and grain free, so it can work in a wide variety of healthy eating plans.
- Truly a one-pot dinner - cook your pork and the roasted pear side dish all in one roasting pan!
- One pan means less prep, and less cleanup!
- Low sugar - while this dish isn't technically low-carb since we're using fruit, it is naturally sweet, without the addition of any additional sugars. We're just using fresh pears for their delicious sweet flavor to pair perfectly with the pork.
- Easy to feed a crowd - this dinner is great for family dinner, but can be great for a dinner party, too!
- Economical - pork loin is a great choice for feeding a group!
What is a Pork Loin Instead of a Pork Tenderloin?
I get a lot of questions on this recipe on whether to use pork tenderloin or pork tenderlion.
The two cuts of pork are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but pork tenderloin is much longer and skinnier than a pork loin.
Pork loins tend to be much fatter, much heavier, and over 3 lbs – while a pork tenderloin will be longer, skinnier, and around 1-2 pounds.
For this recipe, I am calling for a Pork Loin – but a pork tenderloin will also work!
To make this baked pork loin recipe with a smaller, thinner pork tenderloin, continue with the recipe exactly as called for below, but plan on for 10-30 minutes less cooking time (this will vary wildly depending on your pork tenderloin, I always advocate for cooking off temperature rather than time when cooking meat.)
Simply check your pork loin’s internal temperature as it bakes, and monitor for doneness.
You’re looking for slightly pink in the middle, as food safety rules have changed and pork no longer needs to be cooked all the way to fully opaque and white in the middle.
Your instant-read thermometer should read 145 degrees when inserted into the thickest part of your pork loin when fully cooked.
How To Keep Pork Loin From Drying Out
Since pork loin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep pork loin moist below:
Marinate Pork To Lock In Moisture
Marinating or brining pork loin before cooking will always help to soften the pork loin and keep it from drying out.
I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork loin marinade.
Don't Overcook Pork Loin To Prevent Dry Pork
Pork loin dries out very quickly when overcooked.
I often pull my pork loin at 140 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.
You can let it rest for up to 15 minutes before serving while you finish up some side dishes, too!
Pork is properly cooked at 145 degrees, overcooking will dry out pork.
Other Pork Loin Recipes You'll Love
If you love tender, delicious pork loin recipes, please check out our favorites below:
You can find our entire pork recipe archives here.
What to Serve with Pork and Pears
We love serving this pork loin with a simple easy no knead bread, butter soft dinner rolls, air fryer brussels sprouts, broccoli salad, or served with a Vinho Verde, Chardonnay, Pinot Noir, Burgundy, or dry but not overpowering red or too-sweet white.
While this dinner is designed to be a one pot recipe, we're sharing some of our favorite easy side dishes that "pear" (sorry, couldn't resist just one pun) with this roast pork below:
You can find our complete side dish recipe archives here.
Recipe FAQs
Pork loin is fully cooked when the internal temperature is 145 degrees.
If your pork has reached 145 degrees internal temperature (measure the fattest part of the loin), it is fully cooked.
This may contain a bit of pink - unlike chicken, color isn't an indicator of doneness.
This recipe works great with a pork tenderloin - please follow recipe instructions but count on a reduced cook time, as pork tenderloins are smaller and thinner, and will cook faster.
Always use your digital meat thermometer to judge cooking time, but it should be about 5-10 minutes less.
Roasted Pork Loin and Pears Recipe
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Roasted Pork Loin and Pears Recipe
Roasted Pork Loin and Pears Recipe - a one pot dinner flavor explosion with rosemary, butter, shallots, and juicy tender pork with pears!
Ingredients
- 1 bottle Italian dressing, as marinade
- 3 lb pork loin
- 6 tbsp butter
- 1 tbsp celtic sea salt and fresh cracked pepper
- 4 tbsp butter, sliced into 4-6 pats
- 2 shallot, diced
- 8 cloves garlic
- 6 pears, cored and cut in half
- 1 teaspoon each, fresh rosemary, thyme, parsley - roughly chopped
Instructions
- Marinate pork in Italian dressing, at least 30 minutes, preferably overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Remove pork from marinade and discard marinade.
- Pat dry and season well with salt and pepper.
- Heat 2 tbsp butter in a large heavy pan.
- Brown pork loin on all sides, about 2 minutes per side.
- When pork loin has browned, add to roasting pan or baking sheet.
- Wash pears well and cut in half, removing the core. Pat dry.
- Arrange around pork loin in pan, and cover with diced shallots.
- Generously season pork and pears with herbs, salt, and pepper.
- Drizzle butter and herbs over pork and pears. Toss pears lightly to coat in herb butter.
- Roast 20-30 minutes, checking temperature after 20 minutes.
- When porks internal temperature reaches 140 degrees, remove from oven and let rest 10 minutes before carving.
- Serve and enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 216Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 32mgSodium 1130mgCarbohydrates 32gFiber 6gSugar 19gProtein 5g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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