Pork Rib Roast With Pear-Thyme Sauce

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One 10-rib pork loin roast (about 5 1/2 pounds), trimmed of excess fat, ribs frenched (see Note)

3 garlic cloves, thinly sliced

2 tablespoons plus 1/2 teaspoon thyme leaves, plus 4 thyme sprigs

Kosher salt and freshly ground pepper

2 tablespoons olive oil

2 medium onions, peeled and cut into thick wedges with the root ends left intact

4 medium Bartlett pears—halved, cored and cut into thick wedges

1 1/2 quarts pear cider or apple cider

1/2 small cinnamon stick

10 black peppercorns

1 whole clove

2 tablespoons minced shallots

30 tiny cherry tomatoes, for garnish

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