Walnut-Crusted Roast Pork Loin with A Honeyed Pear Sauce

Name: Walnut-Crusted Roast Pork Loin with A Honeyed Pear Sauce
Prep time: 10 min
Cook time: 68 min
Total time: 88 min
Ingredients: 1 pork loin (boneless (4.4 lb / 2kg)); 1 cup walnuts (coarsely ground); 1 Tbsp dried oregano; 1 Tbsp garlic powder; 1 Tbsp Nora Pepper (or chili pepper for extra spice); 2 Tbsp extra virgin olive oil; 1 tsp Sweet smoked paprika; 6 Tbsp honey; 2 pears (cored, thickly sliced); 3 Tbsp butter (cold); Optional - 1 tsp sherry vinegar; Salt and pepper (to taste)

Written By: Byron | November 9, 2026

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A serving of walnut-crusted roast pork loin with a honeyed pear sauce

This Walnut-Crusted Roast Pork Loin with a Honeyed Pear Sauce is a delicious way to bring a little warmth to the autumn and winter table. Juicy roast pork, crunchy walnuts and sweet, caramelized pears come together in a beautifully balanced combination of savory, sweet and nutty flavors.

Pears are in season in Spain, so we’re making the most of them while they’re piled high in local markets and supermarkets. It’s also the perfect time of year for a comforting pork roast, and this recipe makes a lovely centerpiece for a family lunch or relaxed weekend dinner.

Pears and walnuts are a particularly delicious pairing with pork. The natural sweetness and gentle acidity of ripe pears help balance the savory richness of the meat, while walnuts add an earthy depth and satisfying crunch. Both ingredients are popular in Spanish autumn and winter cooking. Add a little honey to bring everything together, and you’ve got a roast that’s sweet, savory and wonderfully comforting.

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Ingredients & Instructions

Expert Tips

Calculate Cooking Times by Weight

Nutrition Information

FAQs

Serving:

6 as a Main

Ready in:

1 hour, 12 minutes

Skill level:

Easy, One-Pot

Serve with:

Steamed veg, potatoes, rice

Watch step-by-step recipe video

🎥 Prefer to watch? Check out the Walnut-Crusted Roast Pork Loin Step-by-step video recipe guide here, or click on the thumbnail below to watch the video on our YouTube Channel.

How to Make Walnut-Crusted Roast Pork Loin with A Honeyed Pear Sauce

Ingredients

1 pork loin roast, boneless (4.4 lb / 2kg)
1 cup walnuts, coarsely ground
1 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp Nora Pepper (or chili pepper for extra spice)
2 Tbsp extra virgin olive oil
1 tsp Sweet smoked paprika
6 Tbsp honey
2 pears, cored, thickly sliced
3 Tbsp butter, cold
Optional – 1 tsp sherry vinegar
Salt and pepper (to taste)

Equipment

Use a meat thermometer to check the pork has reached an internal temperature of at least 63°C / 145°F.

Instructions

⚠️ Timings below are based on a 4.4lb / 2kg Pork loin (uncooked weight). See notes below on how to calculate cooking times for pork loin by weight.

Preheat oven to 430° F (220° C).

Step 1 – Add Spice Rub to Pork Loin

In a large baking dish, rub pork with oil on all sides to cover it, and then season generously with dried oregano, garlic powder, white pepper, and salt. Use your hands to rub the seasoning all over the pork on all sides. Leave the pork on the tray with the fat side facing up.

Step 2 – Roast Pork Loin

Roast on the middle shelf at 430° F (220° C) for 15 minutes, this high heat will help sear the top of the pork loin.
Take the pork out of the oven to check the coloring. It should be lightly golden on top, but not burnt.
Reduce heat to 350° F (175° C) and continue to bake in the oven for 40 minutes. Remove the pork from the oven and set aside to rest.

Step 3 – Prepare Honey Glaze and Walnuts

Next, we prepare the walnuts and honey glaze. Use a pestle and mortar to loosely crush the walnuts.
In a small bowl combine the honey, a splash of olive oil, sweet smoked paprika, and a pinch of salt. Mix with a spoon until combined then pour over the pork roast.
Sprinkle with the crushed walnuts and return the pork to the oven for another 5 minutes, just enough so the walnuts begin to become golden.
Remove from the oven and check the meat thermometer registers at least 145° F (63° C).
Transfer to a platter and tent with foil and let the pork rest for 10 minutes. Keep the cooking juices from the pork.

Step 4 – Prepare Pears and Sauce

Meanwhile, we prepare the pear sauce. In a skillet over medium heat, add the butter and allow it to melt.
Add pears and cook for 5 minutes or until pears are golden and fragrant.
Next add the pan juices and leftover walnuts from the roast pork oven tray and stir through. Cook for 2-3 minutes.
Taste sauce and add a splash of the sherry vinegar as required and stir gently. This will help to balance the sweetness in the sauce.

Step 5 – Serve

Slice the roasted pork loin and add to a plate.
Drizzle with the sauce and walnuts and place a few slices of the cooked pears on the side.

Expert Tips for the Best Roast Pork Loin

Don’t overcook the pork: Pork loin is a relatively lean cut, so it can dry out easily. Use a meat thermometer to check the internal temperature. Aim for 145°F (63°C), followed by at least 3 minutes of resting.
Add the walnut crust towards the end: Adding the honey glaze and walnuts during the final 5 minutes helps prevent the nuts and honey from burning.
Start with high heat: The initial blast of high heat helps develop a golden exterior before reducing the oven temperature to cook the pork more gently.
Rest before slicing: Allow the finished roast to rest for around 10 minutes, covered gently with foil, before slicing. This helps retain moisture and makes serving easier.
Choose firm pears: Slightly firm pears will hold their shape better when cooked in the honey and butter sauce.

What Is Roast Pork Loin?

Roast pork loin, called lomo de cerdo asado in Spanish, is one of the most popular types of roast meat in Spain. You’ll find large pork loin cuts in the supermarket for very affordable prices, making them a great roasting option.

Pork loin comes from the back of the pig, running between the shoulder and the hind leg. It’s a relatively lean cut of meat, usually sold with a layer of fat along the top. I like to leave this fat cap on during roasting, as it helps protect the meat and adds flavor.

Pork Loin Roast is NOT Pork Tenderloin

Pork loin and pork tenderloin are not the same and are two very different cuts of meat. The tenderloin is a narrow, lean cut and cooks much faster.

For this recipe, make sure you use a “pork loin” roast and not pork tenderloin. For pork tenderloin recipes, be sure to check out our recipes below.

How to Calculate Cooking Times for Pork Loin by Weight

Calculating the correct cooking time for your pork loin is important and will make the difference between a juicy perfectly cooked roast, and a dry overcooked chunk of meat.

Fortunately, it’s pretty easy to work out.

First weigh your uncooked pork loin.

Use kitchen scales to check the weight of your uncooked pork loin, or check the packet if it’s labelled.

They usually come in sizes of about 2-5 lbs / 1-2.5 kg., and are generally around 3 inches (8cm) in height, and around 12 inches (30cm) in length. Of course, speak to your local butcher should you require a larger or smaller size.

General Oven Roasting Formula (at 350°F / 175°C–180°C Fanforced)

Per Pound: Roughly 15-20 minutes per pound.
Per Kilogram: Roughly 30 minutes per kilogram.

Check Internal Temperature

Check the final result with a meat thermometer, the internal temperature of the roast should read 145°F (63°C). Allow it to rest before slicing so the juices can redistribute throughout the meat. Depending on your oven, you may need to cook it for longer, especially if it’s not fan-forced.

Why Pears and Walnuts Work So Well with Pork

Both ingredients are widely enjoyed in Spanish autumn and winter cooking, making this a lovely seasonal combination. Add a little honey to bring everything together, and you’ve got a roast that’s sweet, savory and wonderfully comforting.

Discover what ingredients are in season for November with our November Seasonal Fruit and Vegetables in Spain + Shopping Guide & Recipes, or check out all our seasonal fruit and veg guides.

More Pork Recipes From The Spanish Radish

Nutrition Facts (Per Serving)

Estimated values, based on 6 servings. Percent Daily Values (%DV) are based on a 2,000-calorie diet. Nutrition information is estimated and will vary depending on the exact pork cut, walnut quantity, portion size and amount of sauce consumed.

Nutrient	Amount per serving	% Daily Value
Calories	745 kcal	—
Total Fat	42 g	54%
Saturated Fat	12 g	60%
Cholesterol	225 mg	75%
Sodium	159 mg	7%
Total Carbohydrates	29 g	11%
Dietary Fiber	3 g	11%
Total Sugars	24 g	—
Added Sugars	21 g	42%
Protein	67 g	134%

Notes:

The figures exclude any rice, green beans or other sides.

FAQs

How do you keep roast pork loin from drying out?

Pork loin is a relatively lean cut of meat, so the most important thing is to avoid overcooking it. Use a meat thermometer to monitor the internal temperature and remove the pork once the thickest part reaches 145°F (63°C). Allow it to rest before slicing so the juices can redistribute throughout the meat.

What temperature should I roast pork loin at?

For this recipe, start roasting pork loin at 430°F (220°C) for 15 minutes to help develop a golden exterior. Then reduce the oven temperature to 350°F (175°C) and continue cooking until the thickest part of the pork reaches an internal temperature of 145°F (63°C). Allow the roast to rest before slicing.

Can I prepare walnut-crusted pork loin ahead of time?

Yes! You can season the pork loin and prepare the walnut and honey mixture a few hours ahead. Keep everything refrigerated separately until you’re ready to roast. For the best texture, add the honey glaze and walnuts towards the end of cooking rather than applying them too early, as this helps prevent the walnuts from burning.

Can I use pork tenderloin instead of pork loin?

No, we don’t recommend substituting pork tenderloin directly in this recipe. Pork tenderloin is a much smaller, narrower cut that cooks considerably faster than a whole pork loin roast. The cooking times and walnut-crust application would need to be adjusted to suit the smaller cut.

What pears are best for cooking with pork?

Firm pears that hold their shape during cooking work best. Conference, Bosc and Anjou pears are all good choices. Avoid pears that are overly ripe or soft, as they can break down too quickly when cooked in the butter and honey sauce.

Can I substitute walnuts in this recipe?

Absolutely. Pecans are an excellent alternative and have a naturally sweet, buttery flavor that works beautifully with pork and pears. Hazelnuts would also work well, adding a slightly earthier flavor. Keep the nuts coarsely chopped to maintain some crunch in the crust.

What should I serve with walnut-crusted roast pork loin?

This roast pairs beautifully with crispy roasted potatoes, honey-glazed carrots, sautéed green beans or roasted Brussels sprouts. For something a little more Spanish-inspired, try Patatas Panaderas (Oven-Roasted Spanish Potatoes) or a simple seasonal vegetable side dish.

How do I store and reheat leftover roast pork loin?

Allow leftover pork to cool and refrigerate it in an airtight container within 2 hours of cooking. It will keep for approximately 3–4 days in the refrigerator. To reheat, slice the pork and warm it gently in a covered pan with a little of the leftover pear sauce or stock to help retain moisture. Avoid overheating, as this can dry out the meat.