Step 1

Preheat the Oven – Place the oven rack in the center position. Preheat to 475°F (246ºC). Line a large baking sheet with foil.

Step 2

Season the Pork - In a small bowl combine 4 tablespoons olive oil, garlic, and chopped thyme, set aside. Season both sides of the pork with salt and pepper. Rub two tablespoons of the oil mixture over pork.

Step 3

Season Shallots - In a medium bowl, add 1 tablespoon of the oil mixture to the shallots and toss to combine.

Step 4

Sear the Pears - In a medium bowl, toss the pears with the remaining oil mixture. Heat a large skillet over medium-high heat. Add pears cut-side down, and cook until brown, turning once or twice, about 4 minutes. Transfer the pears to the baking sheet, leaving room for the pork. Reserve the pan.

Step 5

Sear the Pork and Shallots - Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cook over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to a platter. Save the pan with the drippings to make the sauce.

Step 6

Roast the Pork - Transfer pork to the baking sheet and place it on top of 4 sprigs of rosemary. Roast until thermometer inserted into center registers 140°F (60ºC), about 10 minutes. Allow pork to rest on a cutting board for at least 10 minutes.

Step 7

Make the Gravy - Mix butter and flour in a small bowl, set aside. Add pear nectar to the reserved pan used to sear the pork. Cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture. Bring to a boil and continuously whisk until sauce thickens, about 5 to 7 minutes. Add the chicken broth and whisk to incorporate. Add more as needed to thin the sauce to desired consistency. Taste and season with salt and pepper as needed.

Step 8

To Serve - Slice the pork and serve with pears, shallots, and sauce. Garnish with thyme sprigs.