Recipe by 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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ripe pear, cored and coarsely chopped
extra-virgin olive oil
dry white wine
1 (1 1/2 pound)
pork tenderloin, cut in half
ground mixed peppercorns
pearl onions, peeled and chopped
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.
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.
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.
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
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.
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!
This was very good. The pork was very tender. My entire family enjoyed it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Braised Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 415
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