Pork loin in a breadcrumb and herb crust, with baked garlic and glazed pears

Ingredients:

• 700 g of boneless pork loin
• 4 tbsp. l. olive oil
• 2 tablespoons unsalted butter
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley + extra for serving
• 1.5 tsp chopped fresh rosemary
• 1 clove garlic, minced + 2 whole heads of garlic
• 1 cup panko breadcrumbs
• 2 tablespoons Dijon mustard
• 2 large Bere-Bosc pears, peeled and cut into 1cm thick slices.
• 1 medium onion, peeled and cut into 1cm thick wedges.
• 1 tbsp white balsamic vinegar

Preparation:

1. Preheat oven to 190°C.
2. Season the pork with a generous pinch of salt and black pepper. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil; add the pork loin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
3. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and minced garlic; cook, stirring, until fragrant, about 1 minute. panko breadcrumbs and 1 teaspoon salt; cook, stirring, until golden brown, about 2 minutes. Transfer the toasted breadcrumbs to a sheet of waxed paper or parchment.
4. Brush the pork with mustard and coat in the toasted breadcrumbs. Place the breaded pork in the center of the skillet. Halve the garlic cloves horizontally. Place them in a large bowl with the pears, onion, the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and black pepper to taste. Toss to coat evenly, then add to the skillet, distributing around the pork loin.
5. Roast until a thermometer inserted into the center of the pork loin registers 145°F (63°C), about 45 minutes. Transfer the pork and garlic to a cutting board and let rest for 10 minutes.
6. Meanwhile, place the skillet with the roasted pears and onions over medium heat. Add the vinegar and cook until almost all the vinegar is absorbed and the pears are shiny, about 2 minutes. Sprinkle with chopped parsley. Slice the pork and serve with the roasted garlic, glazed pears, and onions.