Honey-Roasted Pork Loin with Pistachio and Olive Orzo Pasta


The flavor and texture of a pork loin after it’s been basted with honey and roasted with onions and pears infuses the meat with a tender, smoky sweetness. Served with orzo pasta prepared using briny green and kalamata olives and nutty chopped pistachios, and you have a hearty dinner with a myriad of delicious tastes and textures.

For the pork:
4 cloves garlic, chopped
2 pears, chopped
1 medium yellow onion, thinly sliced
2-3 pounds boneless pork loin, tied
1 cup vegetable broth
1/2 cup honey
2 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

For the orzo:
1 cup orzo pasta
1/2 cup chopped green pitted olives
1/2 cup chopped kalamata olives
1/2 cup chopped pistachio nuts
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper


For the pork:
1) Preheat your oven to 375 degrees.

2) Heat the olive oil in a large ovenproof pot on the stove over medium-high heat.

3) Season the pork with the salt and pepper on both sides and place the roast in the pot. Sear the meat on all sides until golden brown. Add the broth to the pot, followed by the garlic, onions, and the pears. Cook until the fruit is soft, about 5-7 minutes.

4) Brush the honey over the roast and transfer the pot to the oven. Cook the roast uncovered for 30-45 minutes until the center of the roast registers 150 degrees.

5) Remove the pan from the oven, lightly tent the pan with aluminum foil, and allow the roast to rest for 10 minutes. After 10 minutes, check the internal temperature again which should be close to 160 degrees. Slice the pork roast in 1/2 inch thick slices.

For the orzo:
6) While the pork rests, cook the orzo according to package directions.

7) Drain the orzo and return it to the pan. Then mix in the olive oil, butter, lemon juice, olives, pistachios, salt, and pepper.

8) To serve the dish, spoon the orzo onto a dinner plate, along with the sliced pork roast. Top with the caramelized pears and onions.

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