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Wood Fired Pork and Pears

It’s been a cold week so why not warm up with this scrumptious dish! The pears compliment the pork perfectly to give this dish a fruity feel.


  • 13 lb boneless pork loin
  • 3 pears, halved
  • 1 bulb garlic, broken apart, 1 clove finely chopped
  • 1 tbsp salt
  • 1 tbsp pepper
  • a few sprigs each of thyme and rosemary
  • sesame oil or olive oil for drizzling


Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.


Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat, sear the pork until golden and you get a bit of a crust. Place in a cast iron tray with the halved pears and garlic. Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes.


Cover in tin foil and let rest for 5-10 min.




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