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My review
Pear Braised Pork Tenderloin
Mr. K
"For those of you who love pork, try this wonderful blend of fruits, vegetables, herbs and spices. A great weekend meal to cook for that special someone!"
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Ingredients
1 h 15 m servings 583 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10x10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
- Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 145 degrees F (63 degrees C) when taken with a meat thermometer.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 583 calories; 46.1 g fat; 8.7 g carbohydrates; 26.6 g protein; 74 mg cholesterol; 501 mg sodium. Full nutrition
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
1/3/2009
This recipe is so amazing. It even tastes better the second day. I didn't have pears on hand so I used pear preserves instead. Also, I seared the tenderloin in the oil and onions first in a dutc...
Most helpful critical review
2/25/2009
Very good pork recipe. Have used on boneless pork chops. Marinate for at least an hour before cooking. Good to pound pork when mixing in marinade to tenderize meat.
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1/3/2009
This recipe is so amazing. It even tastes better the second day. I didn't have pears on hand so I used pear preserves instead. Also, I seared the tenderloin in the oil and onions first in a dutc...
3/27/2009
Loved it. Followed the reviews and seared it first in a dutch oven on the stovetop, added everything else and then put the whole thing in the oven. I agree that this recipe does not need much ...
11/5/2008
I added a bit of extra pear to this dish (because I had a few pears to use up). It turned out quite nice - a very mild taste (not overpowering). Very easy to prepare. I'd serve it for company...
2/20/2009
This came nice and tender, but I thought there was way too much oil, so I would cut that back to maybe 1/2 cup. I used two 1 and 1/4 lb tenderloins with two pears, the same amount of oil and sp...
11/28/2010
This recipe was so easy and turned out much better than I expected. I cut the olive oil to 1/4c and used 2 soft ripe pears, about 2 tbl sp of fresh chopped rosemary, 2-3 shallots instead of pear...
3/19/2008
This was very good. The pork was very tender. My entire family enjoyed it.
10/26/2011
very good! All the kids and husband liked this. Some changes I made were: 2 TB. of grated onion to the mix, reduced the olive oil to 1/3 c. and I added whole pearl onions instead of chopped. ...
2/2/2009
I cooked this on a bed of diced parsnip, sweet yellow onion, and turnips, and basted the pork with the wine/olive oil mixture as it cooked. Served on toasted Israeli couscous (large pearl cousco...