Pork Loin with Roasted Pears and Shallots..

Preheat the oven to 450 degrees

3 tablespoons olive oil, divided
1 tablespoon reduced-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
1 {4-pound} pork loin
12 shallots, peeled and halved or quartered {about 2 cups}
3 medium unpeeled pears, cut into wedges
3/4 teaspoon salt, divided
3 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 to 1 teaspoon chopped fresh thyme leaves
Coarsely ground black pepper

1. In a large zip-top plastic bag, combine 2 tablespoons oil, soy sauce and lemon juice. Add pork and coat evenly. Marinate at room temperature 30 minutes.
2. Preheat the oven to 450 degrees.
3. In a roasting pan, toss shallots and pears with 1 tablespoon olive oil and 1/2 teaspoon salt. Remove meat from marinade and drain, reserving marinade. Make slits in top of pork; insert sliced garlic and thyme sprigs. Place pork in roasting pan in center of pear mixture. Roast 15 minutes. Reduce oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.
4. While meat roasts, melt butter and whisk in flour. Cook over medium heat until golden brown. Pour in broth and reserved marinade; whisk to break up lumps. Cook until thick, 10 to 15 minutes. Stir in thyme. Remove from heat.
5. Remove pork from oven. Let meat stand 5 minutes before slicing. {If shallots are not well caramelized, remove pork and set in warm place, covered with foil. Increase oven temperature to 400 degrees, place shallots and pears back in oven, and cook until caramelized, 10 to 15 minutes more.}
6. Reheat gravy over low heat. Add remaining 1/4 teaspoon salt and pepper. Slice pork and serve with gravy.
Serves: 8

Per Serving:
470 calories; 17 grams fat; 155 milligrams cholesterol; 54 grams protein; 24 grams carbohydrates; 3 grams fiber; 700 milligrams sodium.

NOTE:

With a sharp paring knife, make small slits in pork and stuff with slices of garlic and small sprigs of fresh thyme. Rosemary works, too.