This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!
My Private Note
Units: US | Metric
- 2 tablespoons butter
- 1 shallot, chopped fine
- 4 bosc pears, peeled, cored and diced medium
- 1 cup cranberries
- 2 tablespoons maple syrup
- 1 cup apple juice
- 1/2 cup port wine (see substitution note above)
- 1/4 teaspoon salt
- 2 -3 inches lemon peel
- 1 1/2-2 lbs pork tenderloin
- 1 tablespoon vegetable oil
- salt and pepper
- 1For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
- 2Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
- 3For the tenderloins: Preheat oven to 450°F.
- 4Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
- 5If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
- 6Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
- 7Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.
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Nutritional Facts for Pork Tenderloin With Pear-Cranberry Sauce
Serving Size: 1 (327 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 525.5
- Calories from Fat 168
- Total Fat 18.6 g
- Saturated Fat 7.3 g
- Cholesterol 127.5 mg
- Sodium 277.7 mg
- Total Carbohydrate 47.3 g
- Dietary Fiber 6.3 g
- Sugars 32.2 g
- Protein 35.9 g
The following items or measurements are not included: