Oven-baked pork loin with pears and cranberries

Ingredients:

• Boneless pork loin weighing 1.2-1.3 kg, trim off fat
• 3 tbsp. l. olive oil
• 4 tablespoons chilled unsalted butter
• 3 ripe Anjou pears, quartered (cores removed)
• 2 medium onions, diced (about 3 cups)
• 2 tsp finely chopped fresh rosemary
• 0.5 cups dry white wine
• 2 cups lightly salted chicken broth
• 1/4 cup dried cranberries
• 3 tbsp. grainy mustard

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. Pat the pork loin dry with paper towels and season generously with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. When very hot, add the pork and sear on all sides, about 8 minutes. Transfer to a platter.
3. Reduce heat to medium and add 2 tablespoons of butter. Add the pear slices in a single layer and cook, turning once, until softened and beginning to brown slightly, about 5 minutes. Transfer to the platter with the pork.
4. Add the onion and rosemary to the skillet and cook until the onion begins to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any browned bits. Add the chicken broth and bring to a simmer. Return the pork to the skillet and arrange the pears around the meat. Roast until an instant-read thermometer inserted into the thickest part of the loin registers 140°F (60°C), about 50 minutes. Transfer the pork to a cutting board; let rest for at least 20 minutes while you prepare the sauce. Transfer the pears to a large platter.
5. Place the pan with the juices over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the pan; continue to simmer until the sauce begins to thicken, about 5 minutes more. Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.