[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-401850-105":59,"doc-detail-401850-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","roast-pork-loin-with-baked-pears-onions-recipe-guide","Roast Pork Loin with Baked Pears & Onions - Recipe Guide","","Roast pork loin served with baked pears and onions, designed for a rich yet balanced winter-ending meal. The recipe builds tender pork with crunchy crackling through drying the skin, then roasts hot with red wine and finishes at a lower temperature. Caramelised pears are baked with rosemary, olive oil, maple syrup, and apple cider vinegar for sweet and sharp contrast. A root vegetable mash of parsnips, turnips, and potatoes is whipped with butter and milk, while pan juices are thickened into gravy.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/roast-pork-loin-with-baked-pears-onions-recipe-guide/401850/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/roast-pork-loin-with-baked-pears-onions-recipe-guide/401850.png","ImageObject",300,407,{"name":92,"@type":93},"Mabel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How do you get the pork crackling crisp without sacrificing the meat?","Question",{"text":112,"@type":113},"Dry the pork skin thoroughly by pouring boiling water over it, patting dry, then refrigerating uncovered for about an hour. Ensure the skin is well scored and rubbed with oil and sea salt before roasting.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What gives the pears a sweet-savory flavor balance?",{"text":117,"@type":113},"The pears are tossed with rosemary, olive oil, maple syrup, and apple cider vinegar. This combination adds sweetness, herbal aroma, and a sharp acidity that cuts through the richness of the pork.",{"name":119,"@type":110,"acceptedAnswer":120},"How is the gravy made from the roasting juices?",{"text":121,"@type":113},"Simmer the pan juices, whisk in flour to avoid lumps, then add chicken stock. 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Almost like it is my last meal (God forbid) and I want to make it extra special. I picked up a delicious looking pork loin roast at the supermarket and with gorgeous pears in season, I just knew that this roast would be fit for my last winter blast . I decided I didn’t want to do the normal roast rigmarole……baked veg, cauliflower au gratin….but rather something a little simpler that still gave me that warm fuzzy feeling when eating it, although not compromising on flavour . This dish certainly did the trick . Tender pork loin, crunchy crackling, rich gravy and a root veg mash to soak it all up . Let’s not forget the roasted caramelised pears, flavoured with rosemary and hit with the sharp acidity of apple cider vinegar to cut through all that richness . The perfect, balanced mouthful in every bite . A meal, fit for a king.  \nPrep time: 20 Minutes  \nCooking time: 1 hour 20 minutes  \n$$ Medium Budget  \nServes 4 – with leftover pork for lunch the next day  \n1.5 kg boned Pork Loin Roast  \n1 tbs of sea salt  \n2 tbs of olive oil  \nCracked pepper  \n1 tbs of fennel seeds, ground in a mortar and pestle  \n2 cups of red wine  \n1 cup of chicken stock  \n1 tbs of plain flour  \nFor the Pears:  \n4 Corella pears, quartered and seeds removed (I find this variety the best for baking)  \n1 red onion, peeled but root left intact, cut into wedges  \n4 sprigs of fresh rosemary, leaves removed and stalks discarded  \n2 tbs of extra virgin olive oil  \n1 1/2 tbs of real maple syrup  \n1 tbs of apple cider vinegar A sprinkle of sea salt and black pepper  \nFor the Root Veg Mash:  \n2 parsnips, peeled and cut into small chunks  \n2 large turnips, peeled and cut into chunks  \n2 cream delight potatoes, peeled and cut into chunks 40gm of butter  \n1/4 cup of milk Sea salt and pepper  \nTo make the absolute best pork crackling, I remove the pork from the packaging and remove the string (it is usually elastic and tied up so will slide off easily, don’t discard as you can slide it back on) . If the pork doesn’t have many score lines in the skin, either get the butcher to pop a few more in or use a sharp knife and add more score lines, being careful not to cut the flesh of the pork loin . This requires a very sharp knife and I find a Stanley knife works a treat . Sit the pork loin in the sink and pour boiling water over the top . Once I have poured over the boiling water, I pat the pork dry with paper towel, slide the string back on and place it in the fridge for an hour or so, uncovered, to really dry the skin out .  \nPreheat the oven to 220°C . Remove the pork from the fridge and place it on a rack in a baking tray . Pour over the oil and rub it in with your hands, wash your hands and then sprinkle liberally with sea salt . Season with pepper and scatter the ground fennel seeds over the top . Pour the red wine into the bottom of the pan and bake in the really hot oven for 25-30 minutes or until the crackling looks like it is crisping up nicely.  \nReduce the oven temperature to 200°C and roast the pork for a further 20 minutes . Keep an eye on the red wine and if it is starting to dry out add a cup of water .  \nPlace the pears, red onion, rosemary, maple syrup, olive oil and vinegar in a baking tray and season with salt and pepper . Give the pan a good toss to make sure everything is evenly coated and place the pears in the oven with the pork for a further 30 minutes .  \nBring the root veg to the boil in a large saucepan of salted water . Boil for 20-30 minutes until tender . Drain and mash until smooth and then whip in the  \nbutter and milk with a wooden spoon, season to taste and set aside with a lidon . Just before serving I pop the saucepan back on the heat and give it a good stir with the wooden spoon to st","cbCaihhjplrSNUPk","https://ap.wps.com/l/cbCaihhjplrSNUPk","pdf",505346,"English","# Ingredients\n## Pork\n## Pears and onions\n## Root veg mash\n## Gravy and seasoning\n# Preparation and cooking\n## Drying and scoring the pork\n## Roasting the pork\n## Baking pears and assembling the meal\n## Making gravy and plating","[{\"question\":\"How do you get the pork crackling crisp without sacrificing the meat?\",\"answer\":\"Dry the pork skin thoroughly by pouring boiling water over it, patting dry, then refrigerating uncovered for about an hour. Ensure the skin is well scored and rubbed with oil and sea salt before roasting.\"},{\"question\":\"What gives the pears a sweet-savory flavor balance?\",\"answer\":\"The pears are tossed with rosemary, olive oil, maple syrup, and apple cider vinegar. This combination adds sweetness, herbal aroma, and a sharp acidity that cuts through the richness of the pork.\"},{\"question\":\"How is the gravy made from the roasting juices?\",\"answer\":\"Simmer the pan juices, whisk in flour to avoid lumps, then add chicken stock. If needed, use a cold-water flour paste and keep the gravy at a low simmer, thinning with water until the texture is right.\"}]","Roast Pork Loin with Baked Pears & Onions - Recipe Guide | PDF",1790524611]