Cider-Molasses Pork Tenderloin with Pears
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
6 ServingsPrep: 25 min. Bake: 25 min.
- 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.
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,