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servings:

The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish.

• 2 tablespoons coarse salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/4 teaspoon plus a pinch of ground allspice
• 1 boneless pork loin, about 2 pounds, tied
• 2 tablespoons vegetable oil
• 2 cups dry white wine, such as Sauvignon Blanc
• 2 bay leaves
• 15 small orange, red, and yellow carrots, peeled, trimmed if desired
• 15 red pearl onions
• 10 small parsnips, trimmed and peeled
• 3 garlic cloves, crushed with the flat side of a large knife
• 6 red d'Anjou pears

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