Pork Tenderloin with Roasted Pears and Red Onion
While pears are still in season, why not buy a few and try combining them with red onions and a pork tenderloin? They complement each other ...
Ingredients
- 1Pork, tenderloin
- 2Bosc pears, quartered and cored
- 1Red Onion, quartered
- 1 T.Butter
- 0.25 cupsweet white wine
- 1 TablespoonLemon Juice
- 2 TablespoonsDijon Mustard
- 1 T.Honey
- 1 Tablespoonherbs de Provence
- 1 tspFresh Rosemary, minced
- salt, pepper
Instructions
- 1
Arrange everything onto a serving platter, then pour any juices from slicing the meat over the top.
- 2
(There will be little to no juices from the pan, but there should be some when you slice the meat.)
- 3
The onions and pears might be ready a few minutes before the meat is cooked, so remove them to a warm serving platter while the meat finishes roasting.
- 4
The meat will be ready when a thermometer reads 140 degrees F.
- 5
Let it rest on a chopping board for about 5 minutes, then slice.
- 6
Preheat the oven to 400 degrees F.
- 7
Melt the butter in a roasting pan and add the lemon juice and sweet wine.
- 8
Add the pears to the pan, tossing them so each side is coated with the mixture.
- 9
Push the pears to one side, then add the onions, also coating them with the butter/wine mixture.
- 10
Roast for 10 minutes.
- 11
While the pears and onions are roasting, prepare the meat.
- 12
Dry the pork with a paper towel, then season with salt and pepper.
- 13
Mix the mustard, honey and herbs together.
- 14
Push the onions and pears in the roasting pan to one side, and place the meat on the remaining portion of the pan,
- 15
Spread the honey/mustard/herb mixture all over the meat and return the pan to the oven for another 10-15 minutes.