A Perfect Combination: Pork and Pears

Pork and Pears

February 18, 2014   9 Comments

Apples and peanut butter, beer and chips, chocolate and anything…

Can you think of things that simply go together?

Pork and pears is one of those combinations. It might not be as obvious as some other combinations but it works. Think of "sweet and sour pork" but without the strange colorful sauce or the deep frying.

This recipe uses pork tenderloin which is a very low fat cut of meat. I developed a recipe for slow cooker BBQ pork tenderloin for the extra recipes that I am giving away - see here: Snack Girl book promotion - because it can be hard to make pork tenderloin sing.

Pork tenderloin can become very dry and tasteless without the right amount of liquid and spices. This recipe uses canned pears as both a flavoring agent and a side.

You brown the pork (or else it becomes slimy) and then simply pour in the pears with some vinegar and mustard. You get sweet and sour and you manage to eat another serving of fruit without noticing. We all seem to have trouble getting our daily allowance of fruits and vegetables.

This is a simple, week night meal that is easy to double for a crowd. The pork makes great sandwiches the next day - who doesn't love roast pork sandwiches? (probably all those people who don't eat pork for religious or ethical reasons :)

Disclosure: Snack Girl was paid by Pacific Coast Producers to create a recipe with canned pears. The opinions and text are all mine.
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Pork and Pears Recipe

Makes 4, 4-ounce servings of pork and ½ cup sliced pears

1 teaspoon olive oil
1 pork tenderloin (about one pound)
1-15 ounce can sliced pears in pear juice (not syrup)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon salt

Preheat oven to 400F. Heat a medium sized oven proof casserole on medium high. Add oil and pork tenderloin to hot pan and brown all over – turning every minute or so until light brown.

Remove pork from pan and add pears with juice, vinegar, mustard, and salt and whisk until blended. Add the tenderloin back to the casserole, cover, and roast in oven until pork is 160F (about 20 minutes).

Slice pork and serve with slices of pear with juice drizzled on top. Add salt and pepper to taste.

233 calories, 6.4 g fat, 1.7 g saturated fat, 12.1 g carbohydrates, 7.8 g sugar, 30.4 g protein, 2.2 g fiber, 377 mg sodium, 6 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Looks great! Everyone seems to pair pork and apples, but you can use pears to replace apples in anything. Personally, I would finish the plate with some crumbled bleu cheese: the sweetness of the pork and pear is offset by the tart and saltiness of the bleu.

Great recipe. Simple, delicious, healthy!

on February 18, 2014

This looks great...I have also paired pork with peaches...add a little bit of brown sugar...YUM! You should give it a try!

on February 18, 2014

This sounds yummy! This is my fave pork tenderloin at the moment. http://www.melskitchencafe.com/2013/09/cinnamon-pork-tenderloin-with-fresh-apple-salsa.html

I would never have guessed adding cinnamon (and so much!) would be good but it is delicious! My whole family loves the pork...they're not as much fans of the "salsa" but that's fine w me as it makes a great salad for lunch the next day!

on February 18, 2014

I've got a similar recipe using whole berry cranberry sauce, from the taste of home website ( Cranberry-Mustard Pork Loin ) We always serve it with steamed green beans and mashed potatoes.

on February 18, 2014

I love this recipe! We eat pork roasts and loin often and we both love pears. The presentation is kind of lacking though. I am thinking asparagus spears and some sauteed tomatoes would make this plate more visualy appealing. Thank for this terrific recipe Snack girl, You are bringing us some great food!

on February 18, 2014

Sounds good enough for company! Thanks

on February 18, 2014

This recipe has 1 teaspoon of olive oil listed twice, but in the process you only refer to oil once??? I shared the recipe with my Mom and she caught it and questioned it. Plan to make this on the weekend. Love your recipes and use a lot of them. Thank you.

on February 19, 2014

@Bonnie - thanks for the catch - I have fixed it. I meant to put it there only once.

on February 20, 2014

Thank you Lisa....making soon. Mom thanks you also.

on February 21, 2014

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