Ingredients
3/4 cup packed fresh parsley leaves
1/4 cup packed roughly chopped fresh sage, plus sage leaves for roasting
3 garlic cloves
salt and pepper
5 T olive oil
1 boneless pork loin roast, about 3 1/2 lb halved horizontally
3 ripe red Anjou pears, halved lengthwise
4 leeks, white portions, halved lengthwise
Preparation
Preheat oven to 400F. In processor, process parsley, chopped sage, garlic, salt and pepper and 3 T oil into fine paste. Sp[read on cut side of one pork half; place other half on top. Tie roast with kitchen twine. Season with salt and pepper In 5 1/2 qt dutch oven over medium high heat, warm 2 T oil. Add pears, cut side down; cook 5 minutes. Tranfer to plate. Brown pork on all sides, 8 minutes. Transfer to plate. Place leeks, cut side down, in pot on single layer. Set pork on top. Place pears along sides of pot. Roat until internal temp registers 140F; 45-55 minutes. Transfer pork to carving board; tent with foil. Let rest 10 minutes. Transfer leeks and pears to platter. Slice pork; arrange on platter
