Pork Tenderloin with Pear Sauce

By Barbara Kafka

Total Time
22 minutes
Rating
4(190)
Comments
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Ingredients

Yield:70 - 75 slices
  • 1½teaspoons kosher salt
  • Scant ½ teaspoon cinnamon
  • Scant ½ teaspoon ground cardamom
  • 15grinds fresh black pepper
  • 2one-pound pork tenderloins (each 10 inches long and 2½ inches in diameter)
  • 2teaspoons olive oil
  • 1medium pear, cored, peeled and cut into chunks
Ingredient Substitution Guide
Nutritional analysis per serving (72.5 servings)

22 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place rack on second level from bottom in oven. Heat oven to 500 degrees.

  2. Step 2

    Combine salt, cinnamon, cardamom and pepper in a small bowl.

  3. Step 3

    Place tenderloins side by side in a 12-by-8-by-1½-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.

  4. Step 4

    Roast for 10 minutes. Turn over each one; roast another 10 minutes.

  5. Step 5

    While pork is roasting, puree pear in a food processor or blender until liquid; it should be ½ cup.

  6. Step 6

    Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.

  7. Step 7

    Slice the pork crosswise into ¼-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.

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Ratings

4 out of 5
190 user ratings
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Comments

Gabriela

I roasted the 2 pears first (don't use just one,), and added dried cranberries soaked in Poire William liqueur. I added the oil to the spices before rubbing the pork. The tenderloins cooked for a total of 10 minutes, not 20. It was delicious and admired by all.

LeighF

Made with apple sauce instead of pear and it was great!

Peter’s modification

I didn’t have any ripe pears in the house, so I made the following substitution: I sweated one finely chopped shallot in the pan drippings; then deglazed the pan with a splash of Calvados; then added 1/2 cup of a pear/apple sauce (a French import brand, Natural Nectar). Very tasty!

SuzieQ

Assume the 70 slices it says it yields is a typo??

SuzieQ

Delicious but not very aesthetically pleasing. Any suggestions on that front?

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