Pork Tenderloin w/Pears and Onions

A couple years ago, a friend of mine told me he tried roasting pears and a pork loin together.  I thought the idea sounded good, so I decided to try it.  The first time I made it, it was fantastically mediocre.  The pears came out good, but the pork was overdone and dry.  So back to the drawing board.

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

Preheat oven to 375 degrees F.  Peel pears.  Cut pears in half and use a melon baller to remove the core.  Using melon baller, scrape out fibrous portion that runs from core up to stem.  Heat butter and oil together in large oven proof skillet over medium high heat until butter is melted.  Add pears, flat side down, and cook for 5-7 minutes or until golden brown.  Season tenderloin with salt and pepper.  Add tenderloin to skillet and sear on all sides.

Meanwhile, bring small pan with two cups of water to a boil.  Drop whole onions into water and return to boil.  Let boil 3 minutes.  Drain well.  When cooled enough to handle, slice bottoms off of onions and squeeze to remove peel (onions should pop right out).  Add onions to skillet, toss to coat with oil.  Place skillet in oven.  Roast, uncovered for 35 to 45 minutes or until tenderloin reaches 155 degrees F.  Sprinkle rosemary over top of pork and pears and roast 10 minutes more.  Remove from oven and let cool 10 minutes before slicing.  Top with Pear-Brandy sauce if desired (see below).

Pear-Brandy Sauce
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.