Made this recipe and served it for a dinner party. It was not only a success but also delicious! But the recipe is a bit confusing about having the shallot mixture under the pork during its initial cooking and then being instructed to again roast the pears/shallots. this recipe is a keeper.

Great recipe. The spice mix rub on the pork was really tasty and the smell while cooking was slightly reminiscent of BBQ, the family was loving it! I didnt have sherry vinegar and subbed rice vinegar which worked great. The acidity made the pears really pop and with the oil you toss them in they roast very well. I found the perfectly cooked pears and onion were all under the pork itself and the pieces on the outside were more charred than I would like. In the future I would tr

My parents and I loved the finished dish. In the recipe it states that the internal temperature will be between 130° -135° , I have always been instructed to cook pork to 160°. I cook the meat to 160° and it was just right.

I had to replace pears with apples and that worked out well. However, I have always been leary about undercooking pork. My butcher advised cooking it to 140 degrees F, so I did that. Meat was somewhat more cooked than I prefer. Next time I will try doing the 130-135 degrees, as recommended in the recipe. Very flavorful presentation.

Look, I have a butcher who charged me $65 for this roast, and I followed the directions. The house smelled amazing. Excitement was high. The flavors were good enough, but the meat was tough. I was expecting it to be succulent. The long rest got the meat to 150ish, but it was kind of cold by the time of serving. I would brown the pear mixture a bit less and keep it in the warm oven, as it was also cold. This might have been my butcher's fault, as I don't think he likes me anymore, if he ever did.