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1
Make 20 small incisions all over the fatty side of the pork roast.
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2
Insert a slice of garlic in each slit.
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3
Season the meat all over with 2 tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1 tablespoon of ground pepper.
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4
Cover and refrigerate overnight.
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5
Preheat the oven to 400.
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6
Coat the bottom of a very large roasting pan with the olive oil.
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7
Set the pork roast in the pan, fat side up, and surround it with the onion wedges.
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8
Roast the pork for 45 minutes.
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9
Add the pear wedges to the pan, turning them to coat with the drippings.
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10
Continue roasting the pork for 20 to 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 150.
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11
Set the pork on a large platter and surround it with the roasted pears and onions.
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12
Cover with foil.
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13
Meanwhile, in a large saucepan, combine the pear cider, thyme sprigs, cinnamon stick, peppercorns and clove.
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14
Boil over high heat until reduced to 2 1/2 cups, about 30 minutes.
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15
Discard the fat from the roasting pan and set the pan over moderate heat.
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16
Add the shallots and cook, stirring, until wilted, about 3 minutes.
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17
Add the reduced pear cider and bring to a boil, scraping up any browned bits.
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18
Transfer the sauce to a small saucepan and simmer over moderate heat until reduced to 1 cup, about 8 minutes.
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19
Strain the sauce and add the remaining 1/2 teaspoon of thyme leaves.
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20
Season with salt and pepper.
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21
Carve the meat and arrange the chops on a platter.
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22
Arrange the roasted pears and onions and the cherry tomatoes around the pork and serve with the pear-cider sauce.
