1 10-rib pork loin roast trimmed of excess fat and ribs scraped clean of meat fat and gristle
3 garlic cloves thinly sliced
2 Tbsp plus 12 tsp thyme leaves
kosher salt and freshly ground pepper
2 Tbsp olive oil
2 medium onions peeled and cut into thick wedges with root ends left intact
4 medium Bartlett pears halved cored and cut into thick wedges
1 12 qt pear cider or apple cider
4 thyme sprigs
12 small cinnamon stick
10 black peppercorns
1 whole clove
2 Tbsp minced shallots
30 tiny cherry tomatoes for garnish
Directions
Make 20 small incisions all over the fatty side of the roast Insert a slice of garlic in each slit Season the meat all over with 2 tablespoons of the thyme leaves 1 12 tablespoons of salt and 1 tablespoon of ground pepper Cover and refrigerate overnight
