Roast Pork With Pears And Creamy Mustard Pan Sauce Recipe

How to make it

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• Position a rack in the lower third of oven and preheat to 400 degrees.
• In a mini food processor, process parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms.
• Spread mixture on cut side of one half of the pork loin, then place the other half on top.
• Tie roast together with kitchen twine and tuck whole sage leaves underneath twine.
• Season roast with salt and pepper.
• In a 5 1/2-quart Dutch oven over medium-high heat, warm remaining 2 Tbs. Oliove Oil.
• Add pears, cut side down, and cook until browned, about 5 minutes.
• Transfer to a plate.
• Add pork to the pot, and brown on all sides, about 8 minutes total.
• Transfer to a plate.
• Place leeks, cut side down, in the pot in a single layer.
• Set the pork on top and place the pears along the sides of the pot.
• Roast in oven until an instant-read thermometer inserted int o the center of the pork registers 140 degrees, 45 to 55 minutes.
• Transfer pork to a carving board, cover loosely with aluminun foil and let rest for 10 minutes before carving.
• Transfer the leeks and pears to a platter.
• Pour the pan drippings into a bowl and discard all but 2 tsp. of the fat.
• Warm the reserved fat in the pot over medium-high heat.
• Add the minced garlic and flour and cook, stirring frequently, for 30 seconds.
• Add the wine and cook, stirring frequently, for 1 minute.
• Add the broth and pan drippings and cook until slightly thickened, about 3 minutes.
• Remove the pot from the heat and whisk in the mustard and cream.
• Season with salt and pepper.
• Cut the pork into slices and arrange on the platter. Pass the sauce alongside.