Cider-Molasses Pork Tenderloin with Pears |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you want to perk up your usual pork tenderloin, bake it alongside pears and drizzle it with a robust molasses sauce. Family and friends will be impressed by this beautiful fall dish.Lisa Renshaw, Kansas City, Missouri Ingredients:
2 pork tenderloins (1 pound each) |
3 tablespoons olive oil |
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 teaspoon salt |
1 teaspoon pepper |
6 medium pears, peeled, halved and cored |
1 cup apple cider or juice |
1/2 cup molasses |
1/4 cup balsamic vinegar |
Directions:
1. Preheat oven to 425°. Place pork on a rack in a shallow roasting pan. Combine the oil, rosemary, salt and pepper; rub over pork. Arrange pears around pork. In a small bowl, combine the remaining ingredients; pour over the top.
2. Bake 25-30 minutes or until pork reads desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Let stand 5 minutes before slicing. Yield: 6 servings.
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