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
- 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
- Preheat oven to 425°. 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 25-30 minutes or until a thermometer reads 145°, basting occasionally with pan juices. Let stand 5 minutes before slicing. Yield: 6 servings.
Originally published as Cider-Molasses Pork Tenderloin with Pears in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p240
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cider-Molasses Pork Tenderloin with Pears
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review