Pear Braised Pork Tenderloin Recipe -
Pear Braised Pork Tenderloin Recipe
  • READY IN hrs

Pear Braised Pork Tenderloin

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 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 dutch oven. Then I added the other ingredients, stirred the juices together and basted them over the pork. Next I baked it covered in the oven. I used fresh rosemary and didn't actually measure anything. It still came out fabulous. We have also used this method to cook boneless pork chops. They weren't as tender but the flavor was still excellent. We served this with sweet potatoes and learned that the broth on top of the sweet potatoes is wonderful. We also want to try it with polenta or grits. This is our new favorite recipe and plan to make it often, especially for company.

Most Helpful Critical Review
Feb 26, 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.


20 Ratings

Mar 30, 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 olive oil. I put in about 2 Tbsp and that was good.

Nov 05, 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 or just for dinner with the family

Feb 23, 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 spices, and double the onions. I used a Chardonnay which balanced the sweetness of the pears nicely.

Nov 30, 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 pearl onions. I also seared the pork on the stove prior to baking and used a pino grigio with pear and fruit undertones, it was absolutely divine! The pork was really tender and the sauce was tasty, but not overpowering, actually it was really delicious, and I am not a big fan of pork . I can't wait to make this again and again! It is now a family favorite!

Mar 19, 2008

This was very good. The pork was very tender. My entire family enjoyed it.

Oct 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. Uncover for the last 10 min to reduce the sause a little for the table.


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  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 46.1 g
  • 71%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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