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Reverse-Seared Pork Loin with Roasted Shallots and Pears

Reverse-Seared Pork Loin with Roasted Shallots and Pears

By Milk StreetMarch 27, 2025

  • Makes
    8 servings
  • Cook Time
    3¼ hours
  • Active time plus cooling
    45 minutes active
  • Rating

We’re flipping the script on searing. Boneless pork loin is notorious for turning out dry, tough and tasteless. Our solution is to reverse the order of operations. Instead of searing the meat at the start, we roast it low and slow for most of the cooking, then crank the oven to 450°F at the end to get rich caramelization with no risk of overcooking. For good air circulation, use a rimmed baking sheet, not a deep roasting pan, fitted with a V-rack to cradle the pork.

Ingredients
  • 1

    tablespoon ground coriander

  • 2

    teaspoons fennel seeds, lightly crushed

  • 1

    teaspoon smoked sweet paprika

  • Kosher salt and ground black pepper

  • 3½

    pounds boneless pork loin roast, preferably with fat cap

  • 1

    pound medium shallots, peeled and cut into ½-inch wedges

  • 3

    tablespoons extra-virgin olive oil, divided

  • 3

    ripe but firm medium Bosc pears (about 18 ounces total), unpeeled, halved, cored and cut into 1-inch wedges

  • ¼

    cup golden raisins

  • 6

    inch sprig rosemary

  • ¼

    cup sherry vinegar

  • 2

    teaspoons whole-grain mustard

Step 1

One hour before cooking, in a small bowl, stir the coriander, fennel, paprika, 2 teaspoons salt and 1 teaspoon pepper. Pat the roast dry with paper towels, then sprinkle with the seasoning mix. Let stand at room temperature for 1 hour. After 45 minutes, heat the oven to 250°F with a rack in the lower-middle position.

Step 2

In a large bowl, toss the shallots with 1 tablespoon oil, then spread evenly in the center of a rimmed baking sheet; reserve the bowl. Place the roast, fat side up, on a V-style roasting rack and set over the shallots. Roast until the center of the pork reaches about 125°F, 1¼ to 1¾ hours.

Step 3

Remove the pork from the oven and increase to 450°F. In the reserved bowl, toss the pears, raisins, rosemary, vinegar, the remaining 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ cup water. Remove the rack with the pork. Arrange the pears cut side down around the shallots, then scatter the raisin mixture, and any liquid, over the pears and shallots. Return the roasting rack to the baking sheet.

Step 4

Roast until the pork is well browned, 20 to 25 minutes; the internal temperature will be 130°F to 135°F. Transfer the pork to a platter; leave the oven on. Let rest for 20 minutes. Meanwhile, remove the rack from the baking sheet. Roast the pear-shallot mixture until the pears are golden brown, 5 to 8 minutes. Remove from the oven. Add the mustard and ½ cup water; stir to combine, scraping up any browned bits.

Step 5

Transfer the pork to a cutting board and cut into ½-inch slices. Stir the accumulated juices on the platter into the pear-shallot mixture, then taste and season with salt and pepper. Arrange the pork on the platter, along with the pears. Discard the rosemary and spoon the remaining mixture over and around the pork.