• Pork Loin Roast with Roasted Pears and Vegetables

Pork Loin Roast with Roasted Pears and Vegetables

135 8 servings, 1/8 recipe (200 g) each
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8 servings, 1/8 recipe (200 g) each

Try this satisfying one-pan dinner recipe. Start with a boneless pork loin roast, then season with fig balsamic dressing and Parmesan cheese and bake with fresh pears, parsnips and potatoes. It just can't get much easier than that!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine vegetables, pears and garlic in large bowl. Mix dressing and Parmesan until blended. Reserve 1/4 cup dressing mixture. Add remaining dressing mixture to vegetable mixture; mix lightly.
  • Place meat in roasting pan sprayed with cooking spray; brush with reserved dressing mixture. Spoon vegetable mixture around meat.
  • Bake 15 min. Reduce oven temperature to 325ºF; bake meat and vegetables additional 1 hour 40 min. or until meat is done (160ºF).
  • Let meat stand 10 min. before slicing. Serve with roasted vegetables and pears.

Kitchen Know How

Pears will continue to ripen after they have been picked. Leave them on the counter until they are ripe. If they ripen before you are ready to use them, store them in the refrigerator until ready to use.

Special Extra

Garnish with chopped fresh thyme before serving.


  • 8 servings, 1/8 recipe (200 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (200 g) each
Calories 390
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 100mg
Sodium 240mg
Carbohydrate 31g
Dietary fibre 5g
Sugars 11g
Protein 41g
Vitamin A 2 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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