Toss the vegetables and pears with olive oil, salt, pepper, and remaining sage. Arrange around pork, add 1/2 cup water.
Bake until center of meat registers 145° F on meat thermometer, 30 - 45 minutes. Move pork to heated platter, tent with foil and allow to rest. Return vegetables to oven if they need additional cooking (5 - 10 minutes)
Allow pork to rest 5 - 10 minutes prior to slicing, slice thinly for service.
Serves 4 - 6