Pork Rib Roast with Pear-Thyme Sauce

Yield:	1 Servings
Categories:	Morning, American

1		Pork loin roast; (about 5 1/2 pounds), trimmed of excess fat, ribs frenched (see note)
3		Garlic cloves; thinly sliced
2	tb	Plus 1/2 teaspoon thyme leaves; plus 4 thyme sprigs
		Kosher salt and freshly ground pepper
2	tb	Olive oil
2	md	Onions; peled and cut into thick wedges with the root ends left intact
4	md	Bartlett pears - halved; cored and cut into thick wedges
1 1/2	qt	Pear cider or apple cider
1/2	sm	Cinnamon stick
10		Black peppercorns
1		Whole clove
2	tb	Minced shallots
30		Tiny cherry tomatoes; for garnish