Roast Pork with Pears

This recipe is from the Williams-Sonoma magazine and it is excellent! We made this for Sunday dinner a few weeks ago and everyone loved it! I love their recipes! (You can get a large pork roast at Costco for a good price.)

3/4 C packed fresh parsley leaves

1/4 C chopped sage

3 garlic cloves

salt and pepper, to taste

5 T olive oil

1 boneless pork loin roast, about 3 1/2 lbs., halved horizontally

3 ripe pears, halved lengthwise

4 leeks, white portions, halved lengthwise (you could use white or yellow onion instead)

Creamy mustard pan sauce: (this is optional but trust me, you don't want to miss out on this!)

2 t flour

1/4 C white wine

1/2 C chicken broth

2 T whole grain or dijon mustard

1/4 C heavy cream

*I think I doubled this because the pork roast was so big! The more the better especially if you have mashed potatoes on the side! This is a delicious gravy!

Preheat 400. Lower rack. In processor, process parsley, sage, garlic, salt and pepper, 3 T oil-or less if it gets too runny. You want a fine paste. Spread inside pork and on top of pork after tying with kitchen twine. Tuck any left over sage under twine. Sprinkle with salt and pepper. In Dutch oven or large heavy frying pan that is oven safe, warm 2 T oil. Add pears cut side down. Cook 5 min. Transfer to plate. Brown pork on all sides-8 min. Put leeks in pan with pork and pears around sides. Roast until temp. is 140 degrees, 45-55 minutes. Let pork rest in tented foil for 10 minutes. Carve and serve with sauce and mashed potatoes. Serve 8-10

For Sauce:

Pour pan drippings into bowl and discard all but 2 t of fat. Pour reserved fat in pot and heat, adding garlic and then flour. Cook on med./high for 30 seconds. Add wine and cook for 1 min. Add broth and pan drippings and cook until slightly thickens about 3 min. Remove pot from heat and whisk in mustard and cream. Season with salt and pepper.