Pork Rib Roast With Pear-Thyme Sauce

• 1 (10-rib) pork loin roast, trimmed of excess fat and ribs scraped clean of meat, fat and gristle
• 3 garlic cloves, thinly sliced
• 2 Tbsp. plus 1/2 tsp. thyme leaves
• kosher salt and freshly ground pepper
• 2 Tbsp. olive oil
• 2 medium onions, peeled and cut into thick wedges with root ends left intact
• 4 medium Bartlett pears, halved, cored and cut into thick wedges
• 1 1/2 qt. pear cider or apple cider
• 4 thyme sprigs
• 1/2 small cinnamon stick
• 10 black peppercorns
• 1 whole clove
• 2 Tbsp. minced shallots
• 30 tiny cherry tomatoes (for garnish)

1. Make 20 small incisions all over the fatty side of the roast. Insert a slice of garlic in each slit. Season the meat all over with 2 tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1 tablespoon of ground pepper. Cover and refrigerate overnight.

pork loin roast, garlic, thyme, kosher salt, olive oil, onions, bartlett, pear cider, thyme, cinnamon, black, clove, shallots, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54764 (may not work)