Recipes Ingredients Meat & Poultry Pork Recipes Braised Pork Loin with Pears 3.3 (89) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish. Ingredients 2 tablespoons coarse salt ½ teaspoon freshly ground white pepper ½ teaspoon ground coriander ½ teaspoon ground mustard ¼ teaspoon plus a pinch of ground allspice 1 boneless pork loin, about 2 pounds, tied 2 tablespoons vegetable oil 2 cups dry white wine, such as Sauvignon Blanc 2 bay leaves 15 small orange, red, and yellow carrots, peeled, trimmed if desired 15 red pearl onions 10 small parsnips, trimmed and peeled 3 garlic cloves, crushed with the flat side of a large knife 6 red d'Anjou pears Directions Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes. Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside. Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork. Rate it Print