Roast Pork Tenderloin with Pears and Figs

by Michael on November 11, 2010 · 4 comments

I have a secret love for pork and it’s various forms. The different cuts of meat which produce the intense aromas and taste that we know of as bacon, pancetta, prosciutto, chops, ham and ribs. These beautiful flavours that we know so well whether it be roasted, cured or smoked. It’s conjures up memories of my youth and the moments that helped define my future with food. Here piggy, piggy.

Pork tenderloin is lean, inexpensive and packs a punch worth of flavour when paired and topped with the right dance partners. Pork and apples, right? Not this time. It’s pork and pears, specifically the Bartlett variety. In this recipe I find the sweetness of the fig balsamic and roasted pears to be the perfect foil for the pork. It’s so easy and yet so delicious and it fits the bill in my house when I’m looking for a quick, prep-easy dinner that let’s me romance the plate. And my wife.

For a weekday dinner when you’re short on both time and patience, try this one. The pears and onions are both tender and crispy and the texture is perfect with the pork. A few simple ingredients and the result is pork so juicy and tender and loaded with flavour that it’ll look and feel like a weekend dinner meant to wow your guests.

On this night I served it with Mashed Potatoes with Bacon and Green Onions.

Roast Pork with Figs and Pears

Yields: 4

The Goods:
1 lb. pork tenderloin, trimmed
2 Bartlett pears, cored and cut into equal-sized wedges
1 red onion, cut into 16 wedges
2 tbsp. Dijon mustard
1 clove garlic, minced
2 tbsp. thyme, chopped (plus thyme for garnish)
4 tbsp. Fig Balsamic dressing

1. Preheat oven to 425 degrees.
2. Rub mustard all over pork and season. Place in a 13″x9″ baking pan previously sprayed with cooking spray. Surround pork with pears, onions and garlic. Sprinkle thyme over top.
3. Bake for 30 minutes, until the internal temperature is 160 degrees. Drizzle with fig balsamic the last 10 minutes.
4. Transfer meat to a cutting board and tent with foil. Let stand 5-10 minutes for the juices to redistribute. Slice and serve with roasted pears and onions.

Roasted Pork Tenderloin with Pears and Fig
Mashed Potatoes with Green Onions and Bacon

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{ 4 comments… read them below or add one }

Carolyn November 12, 2010 at 7:05 am
Michael Lewicki November 12, 2010 at 3:45 pm
Stephan December 12, 2010 at 8:03 pm
Michael Lewicki December 12, 2010 at 8:19 pm

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