Roast Pork with Pears and Cranberries

Roast Pork with Pears and Cranberries
  • 4 servings
  • 0:15 Preparation
  • 1:15 Cooking
  • 1:40 Total Time


Add all
  • 2 lb
    (1 kg)

    boneless pork loin roast

  • 2

    garlic cloves, cut into slivers

  • 2 Tbsp.
    (30 mL)

    organic canola oil

  • 1

    onion, cut up

  • 1

    carrot, sliced

  • 1/2 cup
    (125 mL)

    soup, from onion soup mix

  • 3

    fresh pears, not overripe, cored and diced

  • 1/2 cup
    (125 mL)

    cranberry sauce

  • 1 tsp.
    (5 mL)

    dry sage

  • 1 tsp.
    (5 ml)

    dry tarragon

  • 1 tsp.
    (5 ml)

    onion powder

  • Salt and freshly ground pepper to taste


Preheat oven to 325° F (170°C).

Make tiny incisions in the meat using the tip of a knife and insert garlic.

Heat oil in a roasting pan on medium-high heat and lightly brown roast on all sides. Insert meat thermometer in centre of roast and surround meat with onion and carrot slices. Roast for 30 minutes.

Add soup to pan and continue roasting for another 30 minutes.

Add pears and cranberries around roast. Sprinkle with herbs and onion powder.

Cook 15 minutes longer or until thermometer reads 160°F (70°C).

Remove from oven, cover loosely with foil and let stand 10-15 minutes. Season to taste and slice thin.

Serve roast with cooked pears and cranberries.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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