Get the Recipe: Pork Tenderloin with Pears
Always tender pork tenderloin combines with pears and balsamic onion, for a fabulous and special Fall meal.
Ingredients
- 1 1/4 lb. pork tenderloin
- 1 Tablespoon extra virgin olive oil
Pork Rub:
- 1 teaspoon salt, *reduce to 3/4 teaspoon if using garlic salt instead of garlic powder
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
Pears:
- 2 Bosc pears, ripe, but firm, unpeeled, quartered and cored
- 2 Tablespoons butter
Balsamic Onions:
- 1/2 medium red onion, thinly sliced
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon light brown sugar
- 2 Tablespoons butter
Garnish:
- 1-2 Tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400F (not fan assisted). In a small bowl, stir together all the ingredients for the rub. Remove silver skin and any visible fat from the pork tenderloin. Pat pork dry with paper towels and rub with the rub mix.
- Heat oil in an oven-safe, non-stick skillet over medium-high heat until hot. Place pork in skillet and cook until browned on all sides, about 8 minutes. Remove the pork to plate and wipe the skillet.
- Melt butter in the same skillet over medium heat. Arrange pears cut side down and cook until well browned on cut side, about 5-6 minutes. Transfer pears to the plate with the pork.
- To the same skillet, add the red onions and cook over medium heat, stirring often, until softened and lightly browned, about 3-4 minutes.
- Stir in the balsamic vinegar and brown sugar, scraping up any browned bits. Arrange pork and pears in even layer over onion mixture in skillet. Transfer the skillet to the oven and roast until pork registers 140-142 degrees, about 15-20 minutes. **Timing will vary based on the exact size of the pork tenderloin. Check regularly with a an instant read thermometer, testing in the thickest part of the pork.
- Transfer the pork to a cutting board, loosely tent with a sheet of aluminum foil and let rest for 10 minutes. Transfer the pears to a serving platter.
- Meanwhile, return the skillet to the stovetop (*** Careful! the handle will be hot!!) With the heat set to medium-low , heat the onions just until simmering. Add the butter and cook, stirring, until melted and sauce is slightly thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat.
- Slice pork into 1/2-inch thick slices. Arrange pork on the serving platter with the pears.. Spoon onions and sauce over pork and pears and sprinkle with parsley.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos and a recipe video, that you might find helpful.
Serving: 1serving, Calories: 329kcal, Carbohydrates: 20g, Protein: 30g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 107mg, Sodium: 705mg, Potassium: 713mg, Fiber: 3g, Sugar: 13g, Vitamin A: 309IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg
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