Pork Tenderloin with Pears and Cider

Pork Tenderloin with Pears and Cider
Photo by Scott Phillips


  • 2 Tbs. sherry vinegar
  • 1 oz. (2 Tbs.) unsalted butter
  • 2/3 cup pear cider or apple cider
  • 1-½ tsp. Dijon mustard
  • 2 firm-ripe Anjou pears, each peeled, cored, and cut into 8 wedges
  • 3 Tbs. heavy cream
  • 2 tsp. fresh thyme, minced
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1-¼ lb. pork tenderloin, trimmed
    • 1 tsp. olive oil
    • ½ cup finely chopped shallots

Position a rack in the center of the oven and heat the oven to 500°F. Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes...

View full recipe at Fine Cooking


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