Pork loin with pears, walnuts and pecorino

Ingredients

• 800 gboneless pork loin
• 5Williams pears
• 100 gTuscan pecorino
• 200 gsliced sweet pancetta
• 50 gwalnuts
• as neededfine salt
• as neededblack pepper
• as neededextra-virgin olive oil
• as neededbutter
• 1 sprigrosemary
• 1 clovegarlic
• 1 tablespoonacacia honey

Instructions

1. 1

   Season the pork

   Put the pork loin on a chopping board and rub it with salt and black pepper.

2. 2

   Prepare the filling

   Halve one pear and slice it thinly with a mandoline. Shave the pecorino and chop the walnuts into small pieces. Toast the walnuts in a non-stick frying pan for a few minutes, stirring continuously.

3. 3

   Wrap the loin

   Lay the pancetta slices on a chopping board and scatter over half the pecorino and half the toasted walnuts. Put the pork in the middle and wrap the pancetta around it. Cover with the pear slices and tie everything in place with kitchen string.

4. 4

   Sear the meat

   Heat a little extra-virgin olive oil in a casserole. Add the wrapped pork and brown it on all sides, turning it with two wooden spoons or a pair of tongs.

5. 5

   Roast the loin

   Transfer the pork to a rack set over a baking tray. Roast in a preheated fan oven at 220°C for 15 minutes, then reduce the temperature to 180°C and cook for a further 10–12 minutes.

6. 6

   Rest the pork

   When cooked, cover the pork with a sheet of foil and leave it for 5 minutes.

7. 7

   Cook the pears

   Meanwhile, halve the remaining four pears and add the remaining half pear. Melt a knob of butter in a frying pan with the garlic and rosemary. When the pan is hot, add the pears and cook for a few minutes, just until they begin to soften. Turn up the heat and add the honey to caramelise them; cook until golden.

8. 8

   Slice and serve

   Slice the pork and serve it with the pears, the remaining walnuts and pecorino. Spoon over the cooking juices from the pears.

What is pork loin with pears?

This is a roast pork loin wrapped in pancetta and paired with pears, walnuts and Tuscan pecorino. The recipe does not specify a regional origin; its character comes from combining savoury, salty ingredients with sweet fruit and honey.

Pancetta encloses the loin and holds the pear slices against it, while the walnuts add crunch and the cheese brings a savoury, tangy note. The other pears are cooked separately, so they can be served as a soft, glossy accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 969 calories, 0g protein, 17g carbs, 76g fat.

The pork and pancetta contribute most of the protein and fat, with additional fat from the pecorino, walnuts, oil and butter. Pears and honey provide much of the carbohydrate; serve the pork with a generous portion of green vegetables to balance the plate.

Prepare the filling and wrapping

Pears: slice the first half thinly so it can sit closely against the pancetta-wrapped pork. The recipe uses the rest of that pear with the other four for the pan-fried accompaniment.

Pecorino and walnuts: shave the cheese and chop the nuts before assembling. Toast the walnuts while stirring, then use half with half the cheese inside the pancetta wrapping and reserve the rest for serving.

Sear before roasting

Browning the wrapped loin on all sides in the casserole gives the exterior colour before it goes into the oven. Turn it carefully with wooden spoons or tongs to keep the pancetta and pear slices in place.

Kitchen string helps hold the layers together during searing and roasting. Tie it firmly enough to secure the wrapping, without squeezing the meat out of shape.

Watch the oven timing

The recipe starts the loin at 220°C in a preheated fan oven for 15 minutes, then lowers the heat to 180°C for another 10–12 minutes. The final time depends on the shape of the loin, so use the stated range as a guide rather than extending the roast automatically.

Rest the cooked meat under foil for 5 minutes before slicing. This pause is part of the method and gives you time to finish the pears.

Get the pears golden

Soften the pear halves briefly in butter with the garlic and rosemary before raising the heat and adding the honey. The recipe calls for only a few minutes of initial cooking, so keep an eye on the fruit and take it through to golden rather than letting it collapse.

The pan juices are used at the end: spoon them over the sliced pork and pears for a glossy finish.

Serve it as a centrepiece

Arrange the sliced pork alongside the caramelised pears and finish with the reserved walnuts and pecorino. This makes the sweet fruit and crisp nuts part of each serving rather than leaving them only in the wrapping.

For a fuller plate, serve with a simple green vegetable or salad. Their fresh, savoury flavour offers a contrast to the rich pork, cheese and buttery pears.

Recipe notes & tips

• Have the string, sliced pear and filling ready before you wrap the loin.
• Stir the walnuts as they toast so they brown evenly.
• Turn the pork gently during searing to keep its wrapping intact.
• Keep the pears moving in the pan as they soften and caramelise.
• Rest the pork for the full 5 minutes before slicing.
• Spoon the pear pan juices over the meat just before serving.

Variations

• Use another pear: choose a similarly firm, sweet pear if Williams pears are unavailable.
• Change the nuts: use another chopped nut in place of the walnuts.
• Try another pecorino: use a firm pecorino with a similar savoury flavour.
• Adjust the herbs: use another woody herb instead of rosemary.
• Add a green side: serve with simply cooked greens for a fresh contrast.

Common mistakes to avoid

• Skipping the walnut toasting: stir them in the dry non-stick pan for a few minutes as directed.
• Wrapping loosely: tie the pancetta and pear securely around the loin with kitchen string.
• Searing only one side: turn the pork until it is browned all around.
• Overcooking the pears: soften them for only a few minutes before adding honey and browning.
• Slicing straight away: cover the cooked loin with foil and rest it for 5 minutes first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently until hot throughout; warm the pork and pears together or separately to avoid overcooking the meat.

Frequently asked questions