Herbed Pork Tenderloin with Bartlett Pear Port Sauce

September 23, 2002

Herbed Pork Tenderloin with Bartlett Pear Port Sauce

(Preparation 15 minutes, cooking time 45 minutes)

2 pounds pork tenderloin

1/4 cup chopped fresh thyme

1/2 teaspoon salt

Freshly ground pepper

2 tablespoons butter

1 1/4 cups ruby port

1/2 cup orange juice

2 teaspoons Dijon mustard


2 to 3 very ripe Bartlett pears, peeled, cored and sliced

Preheat oven to 350 degrees.

Rinse pork and pat dry; sprinkle with thyme, salt and pepper. Melt butter in a large skillet. Add pork to skillet and cook over medium heat until browned on all sides.

Remove pork from skillet and place in a large shallow baking pan. Place in oven and bake until pork reaches 170 degrees on a meat thermometer, about 20 to 30 minutes.

Meanwhile, add port, orange juice and mustard to skillet, whisking until smooth. Add pears and cook over medium heat until pears are soft and liquid has reduced by about half. Add cooked pork to skillet along with any juices and cook for several minutes more. Slice pork and place on a serving platter; pour sauce over top. Garnish with fresh pear slices and thyme sprigs.

Serves 6 to 8.

Nutrition information per serving: 275 calories, 25 g protein, 7 g fat, 18 g carbohydrates, 2 g fiber, 82 mg cholesterol, 238 mg sodium.

Recipe from the California Pear Advisory Board

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