This main dish is very cozy and warm. It's perfect for a family gathering, like Christmas or New Year's. The combination of the pear juice and hard cider give the roast great, winter-like flavor. And the red pears and fresh sage make this a showstopper on your table.
- 3-4 lb. boneless pork loin roast
- 1 teaspoon Kosher salt
- 5 cloves garlic, thinly sliced
- 1 medium sweet onion, thinly sliced
- 1 red pear, thinly sliced + 2 pears, quartered for garnish
- 4-5 sprigs of fresh sage + 2-3 sprigs for garnish
- 2 teaspoons black peppercorns
- 4 Tablespoons olive oil
- 4 cups pear juice (Ceres is a common brand)
- 1 22 oz. bottle hard cider (I like J.K.'s Scrumpy cider)
Place the roast in a large, sealable plastic bag. Sprinkle with salt. Add in the garlic, onion, pear, sage, peppercorns and olive oil. With your hands on the outside of the bag, give the ingredients a good rub to activate them and perfume the pork. Pour in the pear juice and cider. Seal. Place in the refrigerator to marinate for up to four hours or overnight.
Preheat the oven to 350°F.
Put the pork in a large roasting pan, and pour the marinating liquid and other ingredients over top. Place on the middle to lower rack of the oven. Let roast for 1 hour and 20 minutes, basting with a large spoon every 20 minutes, or until thermometer reads about 140°F.
Remove from the oven and let rest about 10 minutes – it will continue cooking. Slice the roast about ¼" thick and place on a large platter. Put the cooked pear pieces and onion on top. Spoon over some of the pan liquid, and garnish with the additional pear and fresh sage leaves.