Sunday Dinner: Mustard and Herb Roasted Pork Loin with Fresh Pears
By: Sheri Wetherell
Published: April 1, 2016

We love roasting up a big and tender pork loin roast on Sunday nights and eating the leftovers throughout the week (hello, pork sandwiches!). This delicious pork recipe is easy to prepare, can feed about 8, and is bursting with flavor. Place roast atop root vegetables (we like red potatoes, carrots, and onion for their medley of flavor and color), brush with a mixture of Dijon mustard and fresh herbs, and place in the oven for an hour. Just before serving, roast some fresh pears in the same pan for about 15 minutes, plate and serve. It's a sweet and savory meal that everyone will love.
 Mustard and Herb Roasted Pork Loin with Fresh Pears
Courtesy of California Pears
	Serves 8
 Ingredients:
	2 large red potatoes, quartered
	2 carrots, cut into large chunks
	1 small onion, quartered
	1 tablespoon olive oil or cooking spray
	Salt and pepper to taste
	3 to 4 pound pork loin roast
	¼ cup olive oil, plus 2 tablespoons for browning pork roast
	3 Tbsp. Dijon mustard
	3 Tbsp. fresh herbs (i.e., parsley, sage, thyme or a combination), chopped finely
	Fresh California pears, such as Bosc, Bartlett, D’Anjou, Seckel or Forelle
Directions:
	Pre-heat oven to 350 degrees. Coat vegetables with a bit of olive oil or spray with cooking spray. Place vegetables in the center of a large roasting pan in a narrow row (you’ll set the pork loin on top). Set aside.
	Rinse pork and dry with paper towels. In a large skillet, heat 2 Tablespoons olive oil and brown pork roast evenly on all sides. Place on top of vegetables in pan.
	Mix together ¼ cup olive oil, mustard and fresh herbs. Brush mixture on top and sides of roast. Place in oven for one hour.
Preparing and Roasting the Pears:
	For large sized pears such as Bartlett, Bosc or D’Anjou:
	Cut pears in half lengthwise and remove core and seeds. You may also create a fan-shape, by placing pears cut side down on cutting board. Insert knife just about ½ inch from top of the stem end of pear and slice through cutting all the way through the bottom end of the pear, but leaving the top near the steam intact. Remove roast and pan from the oven and place cut pears face down directly on the bottom surface of the pan near roast and vegetables.
	For small pear varieties such as Seckel or Forelle:
	Leave whole and coat with olive skin with olive oil. Place whole pears, stem side up, directly on the bottom surface of the roasting pan near roast and vegetables.  
	Return roast with pears and vegetables to the oven for 15 minutes.  Keep an eye on internal temperature of the roast. When it reaches 155 degrees, remove from oven and let stand on cutting board for 5 to 10 minutes longer until internal temperature reaches 160 degrees.  Cut slices from roast as needed.
	Place roast on platter. Arrange vegetables and pears around roast.