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Cider-Molasses Pork Tenderloin with Pears

 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,

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Cider-Molasses Pork Tenderloin with Pears (continued)

Nutritional Facts: 53 g carbohydrate, 5 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.