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Pork Tenderloin with Caramelized Balsamic Pears
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Description
A tangy twist on the classic pork chops and applesauce.
Ingredients
- 1 pound Pork Tenderloin, Rinsed And Patted Very Dry
- 6 cloves Garlic, Peeled And Cut In Half
- 2 whole Ripe Pears
- 2 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Oil For Browning
- 1 Tablespoon Dijon Mustard
- 1-¼ cup White Wine, Divided
- 1 dash Salt And Pepper, For Seasoning
Preparation
Preheat oven to 400F. Using a sharp knife, make twelve 1″ slits all over the tenderloin and insert one halved garlic clove into each slit. Heat oil over medium-high heat in a skillet (not non-stick) and place pork in the hot pan. Brown for 10 minutes, turning every 60 seconds or so to prevent burning. Remove from heat and place in an 0ven-safe dish. Pour 3/4 cup white wine over the pork and place uncovered in the preheated oven for 10 minutes.
Meanwhile, wash, core and dice pears into 1/2″ pieces. Leaving the pork skillet over medium-high heat, pour in the remaining 1/2 cup white wine. De-glaze by stirring rapidly until all browned bits from the bottom of the pan are incorporated. Add pears, white basalmic vinegar and Dijon mustard. Saute until pears are tender and caramelized, about 3-4 minutes. Remove from heat.
Remove pork from the oven, cover in foil, and let rest for 10 minutes. While carving, remove garlic cloves. Serve 1/2″ slices with pears and pan juices on top.
Serves 2-3.
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barefootbelle on 3.23.2010
This was really good! Three things: First, I seasoned the pork with salt and pepper before searing it, and I’m glad I did! Second, it took a bit longer than 10 minutes in the oven for the tenderloin to be cooked through. Third, I think next time I would let the white wine cook down until almost evaporated before adding the pears to make more of a glaze. The flavor was good, but I would like a thicker consistency.
Thanks for sharing.