Ciao Chow Linda

Pork Tenderloin with Roasted Pears and Red Onion

Author: Ciao Chow Linda

Serves: serves 3-4 people

An easy, elegant restaurant quality meal that’s ready in a little more than a half hour.

Ingredients

• 1 pork tenderloin

• 2 Bosc pears, quartered and cored

• 1 red onion, quartered

• 1 T. butter

• 1/4 cup sweet white wine

• 1 Tablespoon lemon juice

• 2 Tablespoons Dijon mustard

• 1 T. honey

• 1 Tablespoon herbs de Provence

• 1 teaspoon minced fresh rosemary

• salt, pepper

Instructions

1. Preheat the oven to 400 degrees F.

2. Melt the butter in a roasting pan and add the lemon juice and sweet wine.

3. Add the pears to the pan, tossing them so each side is coated with the mixture.

4. Push the pears to one side, then add the onions, also coating them with the butter/wine mixture.

5. Roast for 10 minutes.

6. While the pears and onions are roasting, prepare the meat.

7. Dry the pork with a paper towel, then season with salt and pepper.

8. Mix the mustard, honey and herbs together.

9. Push the onions and pears in the roasting pan to one side, and place the meat on the remaining portion of the pan,

10. Spread the honey/mustard/herb mixture all over the meat and return the pan to the oven for another 10-15 minutes.

11. The onions and pears might be ready a few minutes before the meat is cooked, so remove them to a warm serving platter while the meat finishes roasting.

12. The meat will be ready when a thermometer reads 140 degrees F.

13. Let it rest on a chopping board for about 5 minutes, then slice.

14. Arrange everything onto a serving platter, then pour any juices from slicing the meat over the top.

15. (There will be little to no juices from the pan, but there should be some when you slice the meat.)