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Recipes

Seasoned Roasted Pork Loin with Pears & Onions
Printable Version

Makes 6 – 8 servings

4 Callisons Indian Mango Curry Seasoned Skewers
1 boneless pork top loin roast (about 2 1/2 pounds)
1 tablespoon olive oil
2 teaspoons kosher salt

Pears & Onions
1 1/2 tablespoons olive oil
3 tablespoons cider vinegar
1/4 teaspoon kosher salt
4 medium pears, unpeeled, cut lengthwise into eighths and cored
1 small onion, cut into 1″ dice
2 tablespoons chopped parsley or minced fresh chives

Pat the pork roast dry with paper towels, and insert the skewers through the meat lengthwise, spacing the skewers evenly apart for maximum flavor infusion.

Let sit at room temperature for at least 30 minutes or refrigerated overnight.

Preheat oven to 375°F.

Smear the pork on all sides with the olive oil and season on all sides. Set the roast on a sided baking sheet pan.

To make the Pears & Onions: In a large bowl, whisk the oil, vinegar, and salt. Mix in the pears and onions, coating well.

Distribute the pears and onions around the pork and drizzle the liquid over the pears and onions. Roast for about 40 – 50 minutes, or until the pork reaches an internal temperature of 160°F and the pears and onions are tender.

Transfer the roast to a platter to rest for 10 minutes before carving. Remove skewers before carving or serving.

With a spoon, move the pears and onions around in the baking pan to coat them with pan juices and toss with parsley or chives. Serve the pork, sliced, with the pears, onions, and juice spooned over it.

Recipes have been created by Chef Kathy Casey

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