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.