Pears and Pork are a match made in heaven! Sweet pears add flavor and cut through the "meatiness" of the pork. The fig jam adds a touch more sweetness and everything gets balanced with the addition of onions and garlic.
It's a dish that screams Fall and is a great weeknight dinner because you'll have plenty of leftovers for sandwiches or slices to reheat throughout the week.
Fig and Pear Pork RoastPrint Grocery List Print Recipe
- 4 lb boneless center-cut pork loin
- Fresh sprig rosemary
- Coarse salt and freshly ground pepper, to season
- 3/4 cup fig preserve, plus more to serve
- 8 cipollini onions (these are fabulous Italian onions that appear in the fall. If you can’t find them in your local grocery store, you can substitute pearl onions or yellow onions)
- 2 Anjou pears, quartered lengthwise (you can also substitute Bosc or other firm pear)
- 2 heads garlic, top trimmed 1/4 inch
- 2 tbsp extra virgin olive oil
Preheat oven to 450°F.
Trim pork of excess fat.
Season pork roast generously with salt and pepper and brush on all sides with fig preserve.
Sprinkle the top of the roast with chopped rosemary.
Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.
Reduce oven temperature to 325°F.
Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.
Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing.
Use a slotted spoon to transfer onions, pears and garlic to serving platter.
Place slices of pork on top and serve. Be sure each serving includes pork AND some onions, pears and garlic, too!