Reviewed: Feb. 15, 2012

Made this for my husband on Sunday evening and we loved it! I sauteed chopped onion in a dutch oven, then seared the tenderloin so it was browned before adding the remaining ingredients. I also reduced the amount of olive oil to perhaps 1/4 cup. I baked it partially covered and it was super tender and delicious.

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Reviewer:

gaylenb

Reviewed: Jan. 24, 2012

Loved this recipe!!!! Did use cannned pears because that's what I had on hand. I used the pear juice instead of most of the olive oil. I do think I will decrease the liquid next time........but, loved this recipe!!

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Reviewer:

bmackisey

Reviewed: 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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Reviewer:

erinc

Cooking Level: Expert

Reviewed: Nov. 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 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!

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Mar. 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 olive oil. I put in about 2 Tbsp and that was good.

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Reviewer:

cerfenberg

Reviewed: Feb. 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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Reviewer:

kells277

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

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 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 couscous). Loved it!

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Reviewer:

octopia

Reviewed: Jan. 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 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.

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Reviewer:

NeeterNugget

Reviewed: Nov. 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 or just for dinner with the family

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