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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 580.4
  • Total Fat: 29.6 g
  • Cholesterol: 171.3 mg
  • Sodium: 417.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 56.9 g

View full nutritional breakdown of Pear Pork calories by ingredient
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Pear Pork

Submitted by: FITGIRL83

Introduction

This scrumptious recipe is from "French Food at Home" by Laura Calder. It's easy to make any time of year, but especially perfect on a crisp fall day. This scrumptious recipe is from "French Food at Home" by Laura Calder. It's easy to make any time of year, but especially perfect on a crisp fall day.
Number of Servings: 4

Ingredients

    2 pork tenderloins (about 3/4 pound / 375g each)
    salt and pepper
    2 to 3 tablespoons olive oil
    1/4 pound / 125 g bacon, diced
    2 large pears, firm and ripe, of any variety, halved, cored, and thinly sliced
    1-inch / 2.5-cm piece fresh ginger, peeled and minced
    2 branches rosemary, cut into pieces
    1/4 cup / 60 ml white wine or apple juice
    1/4 cup / 60 ml meat stock

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Directions

Preheat the oven 325 degrees F / 160 degrees C. Cut the tenderloins in half to make 4 equal logs. Fold under the tapering ends a bit and tie with string to secure, so you have 4 even pieces. Season with salt and pepper.

Preheat a skillet until quite hot. Add 1 tbsp of the olive oil and fry the bacon dice until cooked, about 2 minutes. Remove, leaving the fat behind, and toss together with the pears, garlic, ginger, rosemary, and another tablespoon of oil in a baking dish. Add the remaining oil to the skillet, if needed. When sizzling, brown the pork well on all sides, about 10 minutes total. Remove and nestle in the baking dish.

Deglaze the skillet with the wine, scraping up the good bits on the bottom, and boil until only about 1 tablespoon remains. Add the stock and boil to reduce to 3 or 4 tablespoons. Pour over the meat. Transfer to the oven and roast until the pears and garlic are soft and the meat is cooked through, about 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user FITGIRL83.






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