Pear Braised Pork Tenderloin Food

HERB-ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

BRAISED PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

PORK TENDERLOIN WITH PEARS

Steps:

• Spray 9x13 baking dish with nonstick spray.
• Place 6 pork loin slices in the prepared dish or crock pot.
• Combine remaining ingredients and mix until well incorporated.
• Pour over pork.
• Cover dish with aluminum foil and bake 2 hours at 325.
• Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
• To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE

Steps:

• For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
• Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
• For the tenderloins: Preheat oven to 450°F.
• Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
• If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
• Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
• Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND ONIONS

Steps:

• Pound pork into 1/4 inch thickness between plastic wrap or wax paper.
• Melt 3 tablespoons butter in large saute' pan and add pears, onions and thyme. Salt and pepper to taste. Let cook until pears turn golden and onion is soft.
• In another pan, melt 1 tablespoons butter and add one layer of pork slices. Salt and pepper pork. Cook pork about 2 minutes per side, or until just cooked through and a nice crust starts to form (you will have to cook pork in batches).
• Arrange pork on a serving platter and slather the pear-onion mixture over the top.

BRAISED PEARS

Steps:

• Bring the liquid and spice to a simmer and cook until the sugar dissolves.
• Add the peeled pears, steams on.
• Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot).
• After simmering, remove from heat and cool the pears in the liquid.
• Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap.
• Marinate for a day or two.
• Remove sauce and keep pears in the fridge covered.
• Bring sauce to a simmer and reduce by half.
• Chill sauce and pears until ready to service.
• Serve in martini glasses with good vanilla ice cream.
• Pour warm sauce over the pears.

PEAR BRAISED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10x10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
• Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 145 degrees F (63 degrees C) when taken with a meat thermometer.

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

BRAISED PEARS IN RED WINE

Steps:

• Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
• In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
• Bring to a boil over high heat.
• Remove from heat and carefully stand pears upright in pot.
• Return pot to burner and bring to brisk simmer over medium-high heat.
• Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
• With slotted spoon transfer pears to a individual serving plates.
• Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
• Remove and discard cinnamon pieces.
• Spoon syrup evenly over the pears; let cool to room temperature.
• Serve at room temperature.
• Or cover and refrigerate 1- 24 hours and serve chilled.