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
Total TimePrep: 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.
Nutrition Facts4 ounces cooked pork with 2 pear halves and 3 tablespoons sauce : 437 calories, 12g fat (3g saturated fat), 84mg cholesterol, 472mg sodium, 53g carbohydrate (37g sugars, 5g fiber), 31g protein.
Originally published as Oven Roasted Barlett Bartlett Pears and Pork with Balsamic Molasses Glaze in Holiday & Celebrations Cookbook 2010