Cinnamon-Pear Balsamic Roasted Pork Tenderloin with Pears

Finally I made a recipe using pears and it’s a good one too. It’s easy to make and with just a few ingredients which include a delicious Cinnamon Pear Balsamic Vinegar and fresh herbs. Yes, it’s early November and I can still pick my thyme and sage. It got up to 78 on November 1st which is hard to believe for Michigan.

I am lucky to have one of Fustini’s stores here in my hometown who sells many varieties of balsamic vinegar, a few vinegars and some olive oils. This is a Michigan company with stores in various parts of the state. They have published 5 cookbooks with recipes using their many products  and offer cooking classes too.


Cinnamon-Pear Balsamic Roasted Pork Tenderloin with Pears

  • unsalted butter
  • 2-4 pears, slightly unripe – I chose D’Anjou as they looked the best; peeled, halved and cored
  • pork tenderloin (s)
  • 1-1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper
  • 1/4 to 1/3 cup Cinnamon Pear Balsamic Vinegar
  • fresh sage, finely chopped
  • fresh thyme, finely chopped
  • fresh sage leaves, thyme sprigs or edible flowers for garnish
  • next time I will add some blue cheese crumbles to finish

Preheat the oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

In a large skillet, melt just enough butter to cook the pears cut side down until lightly browned; remove the pears and set aside.

Season the pork with salt and the two peppers; add the pork to the skillet and cook until browned on all sides for about 5 minutes.

Place pears cut side down and the pork tenderloin (s) alongside them in your prepared baking dish ; generously brush with the Cinnamon Pear Balsamic Vinegar. Add some minced sage and thyme. Cut some butter into small pieces and sprinkle over the pork and pears.

Bake until the pork registers 145°F and pears are tender when pierced with a knife. This should take about 15 minutes or so, depending on the size of your pork tenderloins. Cover and let stand 10 minutes before serving. Garnish with sage leaves and thyme sprigs. I always forget to add some edible flowers too – just to give some bright color to a recipe. 

I’m linking this seasonal pork and pear recipe to Fiesta Friday and the two co-hosts Margy and Suzanne.

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34 thoughts on “Cinnamon-Pear Balsamic Roasted Pork Tenderloin with Pears

  1. This is timely. I have lots of pork tenderloin that I bought during a sale at my local store and I have practically run of ideas. I must try this for dinner next week. There are lots of pears on sale right now as well. Thanks for sharing!


  2. Such robust, wonderful flavors in your succulent pork dish Judi. That balsamic vinegar sounds like it definitely took the pork to another level. Love this fall inspired colors and dishes.


  3. What a delicious sounding pork dish. Wish I could still head out to our orchard and pick pears fresh off the tree but at least they are always available in the markets this time of the year.


  4. Granted, I’m far from a chef, but this sounds so wonderfully imaginative to me. The sweet pear and pork combination and tart vinegar… My taste buds already tingle. Huge hugs.


  5. I bake with cinnamon all the time – like, all the time – but I have never used it in a savoury dish. It has never occurred to me that it could be used this way! Thanks for the lightbulb moment 🙂


  6. Gorgeous Judi, I love the flavors here, pears are a favorite of mine and think it’s a brilliant change from apples and pork. The balsamic vinegar is perfect with everything, thank you for bringing to the party,


    • Thanks Suzanne – I seem to use apples so often that I tend to forget about another favorite fruit – pears! The balsamic vinegar really made this recipe special and I will definitely add it to my list of “favorites”. Thanks for co-hosting…


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