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1
Coarsely chop 9 of the pear halves, reserving the rest for later.
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2
Place them with the ginger in a small bowl, cover with 1/2 cup of boiling water and let stand 10 minutes.
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3
Drain the pears, reserving 1/4 cup of the soaking liquid, and return them to the bowl.
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4
Add 1 1/2 teaspoons of the thyme to the pears and season lightly with salt and pepper.
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5
Preheat the oven to 450 degrees.
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6
Place the pork on a work surface.
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7
Using a long, round metal or wooden skewer about -inch thick, pierce a channel through the loin's center.
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8
Stuff the pear mixture into the channel, using the skewer to pack it in.
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9
Season the loin with salt and pepper and place in a roasting pan fitted with a rack.
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10
Roast the pork for 15 minutes.
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11
Lower the heat to 350 and continue to roast until the meat is cooked through, 30 to 40 minutes.
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12
(When pierced with a knife tip, the juices at the center should still run slightly rosy.)
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13
Transfer the pork to a platter and let it rest, covered, for 15 minutes.
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14
Meanwhile, remove the rack from the pan and place the pan atop the stove over medium heat.
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15
Add 1 tablespoon of the butter and the shallots and cook until they just begin to soften.
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16
Add the beer, stock and reserved pear liquid and simmer, scraping the bottom of the pan occasionally, till the liquid is reduced by about two-thirds and the sauce becomes somewhat thick, about 10 minutes.
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17
Remove from the heat and whisk in the remaining butter.
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18
When ready to serve, finely dice the remaining 3 pear halves.
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19
Remove and discard the string from the roast and slice the meat.
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20
Divide the pork among plates, surround with some of the sauce and garnish with thyme and the diced pears.
