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.
http://cookingwithauntjuju.com/2016/11/02/cinnamon-pear-balsamic/
I’m linking this seasonal pork and pear recipe to Fiesta Friday and the two co-hosts Margy and Suzanne.
I’ve never heard of cinnamon-pear balsamic before, neat!
I love balsamic vinegar and add additional flavors to it can make a recipe special.
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!
Thanks Liz – it’s a good Fall dish and a perfect way to use pears.
What a fantastic balsamic. I’ll have to check out some online stores to see if I can get something similar. Your roast looks incredible!
It’s really delicious Sarah and yes you can find it online. Pork and pears are great together!
The dish looks so tasty and perfect for a holiday dinner. I have fig/pear flavored balsamic vinegar, but love the idea of the added cinnamon.
Thanks Ronit – balsamic vinegars add so much to recipes. I have a number of “flavored” balsamic vinegars and love finding ways to use them.
Same here. It is such a great ingredient.
One of my favorite dishes that I make often, is roasted chicken with balsamic vinegar. If interested, you’re welcome to check this link:
https://ronitpenso.wordpress.com/2014/03/29/balsamic-vinegar-and-date-syrup-roasted-chicken/
Oh my gosh, what a unique vinegar! The meal looks scrumptious.
Thanks Kathryn – it was!
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.
Thank you Loretta – I don’t cook with pears often enough but this recipe will be a regular Fall meal when the pears are the tastiest!
You have me drooling Judi! Just delicious!
Thanks Antonia!
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.
Thanks Karen – I bet you do miss picking your own pears. I miss the apples and cherries but thank goodness we can buy everything at the stores.
Yes, I do miss having pears and apples outside my front door but I don’t miss all the work. 😀
Me too!
This sounds delicious Judi! We have an oils/vinegar store here and I just love trying all of the varieties.
It was Julie! This vinegar was especially good with the pears and pork – a keeper for sure!
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.
Thanks so much for your nice comments Teagan – hugs! The pork, pears and that lovely balsamic vinegar really made this recipe special 🙂
This pork tenderloin looks absolutely delicious, especially with the roasted pears – yum!
Thank you Lily – for sure I am going to cook more with pears! Great combination of flavors 🙂
A delicious dinner! Love the combination of the pears and cinnamon, perfect for fall.
Thanks Arlene – I cook with apples so often that the pears were a real nice change, especially with that balsamic vinegar.
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 🙂
Thanks – the cinnamon is in the balsamic vinegar and such great flavors it gave the pork and pears.
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…
Reblogged this on Top Food and Drinks.
Sounds delicious although I wouldn’t have a clue where to get cinnamon pear.m balsamic!
Thank you – there is always the internet 🙂