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Pork Tenderloin with Pears and Red Onions

What to do with a pork tenderloin when you’re tired of doing the same old things with pork tenderloins?!? A variation on a same old thing, of course!

I have a post with the original Lidia recipe from 2009 where I’m talking about how often I make this. It’s actually funny how often I make a lot of things. Having a diary of sorts of what I’ve been cooking since 2005 keeps it all in plain view. But regardless of how many times I’ve made a variation on the theme, it really is a great recipe – and it can be on the table in under 30 minutes!

Tonight’s variation was using pork tenderloin instead of chops, for starters… and then cutting it into 7 pieces. I then seasoned them with a bit of S&P before going into the skillet. I flipped them over, added thick-sliced red onions, and a splash of port. I let it cook down and then added some fresh-squeezed orange juice and a bosc pear. A bit of garlic and a bit of French herbs, and, uncovered, into a 350°F oven for 20 minutes.

It ’twas good.

 

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