Cider-Molasses Pork Tenderloin with Pears Recipe

Cider-Molasses Pork Tenderloin with Pears Recipe photo by Taste of Home

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If you want to perk up your usual pork tenderloin, bake it alongside pears and drizzle it with a robust molasses sauce. Family and friends will be impressed by this beautiful fall dish.—Lisa Renshaw, Kansas City, Missouri

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Cider-Molasses Pork Tenderloin with Pears Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

2 pork tenderloins (1 pound each)
3 tablespoons olive oil
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
6 medium pears, peeled, halved and cored
1 cup apple cider or juice
1/2 cup molasses
1/4 cup balsamic vinegar

Directions

Place pork on a rack in a shallow roasting pan. Combine the oil, rosemary, salt and pepper; rub over pork. Arrange pears around pork. In a small bowl, combine the remaining ingredients; pour over the top.
Bake at 425° for 25-30 minutes or until a thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 6 servings.

Nutritional Facts 4 ounces cooked pork with 2 pear halves and 3 tablespoons sauce equals 437 calories, 12 g fat (3 g saturated fat), 84 mg cholesterol, 472 mg sodium, 53 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Cider-Molasses Pork Tenderloin with Pears in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p240