Reverse-Seared Pork Loin with Roasted Shallots and Pears

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.