My second attempt at this dish was much better. I decided to use pork tenderloin instead of pork loin, and I added the onions and rosemary this time. I started the pears first, then added the tenderloin and the onions to the pan after the pears were already partially cooked. Everything finished cooking at the same time and the pork and pears were both cooked just right.
The final addition to the dish was the sauce. The sauce is a cooked pear sauce with half-and-half and chopped rosemary added to it. I never actually intended to make a sauce for this dish. I miscounted the number of pears I bought, so I used the two extra ones I had to make the sauce. If you prefer to leave the sauce off, the dish will taste excellent anyway. I have included the sauce recipe at the bottom of the post.
Pork Tenderloin w/Pears and Onions
3 lbs boneless pork tenderloin
6 red pears
10 oz pearl or cappellini onions
2 sprigs fresh rosemary, chopped
2 Tbsp butter
1 Tbsp vegetable oil
Salt and pepper for seasoning
1 Tbsp butter
2 red pears, peeled, cored and chopped
1/4 cup brandy
1/3 cup chicken broth or pear nectar
1/4 cup half-and-half or heavy cream
1 sprig rosemary, chopped
Salt and pepper to taste
In small saucepan, melt butter over medium heat. Add pears; cook until lightly browned, stirring often. Add brandy and broth. Bring to a boil, reduce heat, and simmer until pears fall apart, about 10 to 15 minutes. Add half-and-half and rosemary; cook an additional 3 minutes. Season to taste with salt and pepper.