-
1
1.
-
2
Position an oven rack in the center of the oven and preheat to 375F.
-
3
Pat the pork loin dry and sprinkle generously with salt and pepper.
-
4
Add olive oil to a large oven-proof skillet and heat over medium-high heat.
-
5
When very hot, add the pork and brown on all sides, about 8 minutes.
-
6
Transfer to a platter.
-
7
2.
-
8
Adjust the heat to medium and add 2 tablespoons of the butter.
-
9
Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes.
-
10
Transfer to the platter with the pork.
-
11
3.
-
12
Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes.
-
13
Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan.
-
14
Add the chicken broth and bring to a simmer.
-
15
Place the pork back in the skillet and spoon the pears around the pork.
-
16
Roast until an instant-read thermometer inserted into the thickest part registers 140F, about 50 minutes.
-
17
Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce.
-
18
Transfer the pears to a large platter.
-
19
4.
-
20
Place the skillet over high heat and reduce the broth by half, about 6 minutes.
-
21
Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes.
-
22
Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste.
-
23
Slice the pork and serve with the sauce.
