Cinnamon Pear Pork Tenderloin - Main Dish
Cinnamon Pear Pork Tenderloin
This recipe features favorite Autumn flavor combinations:
Cinnamon Pear Aged Balsamic Vinegar
2 pork tenderloins (about 1 1/2 pounds total weight)
1 to 2 tablespoons Wild Mushroom & Sage Olive Oil
(enough to coat the skillet)
1/2 cup Cinnamon Pear Balsamic Vinegar
1 tablespoon plus 1 teaspoon light brown sugar (packed)
1 medium clove garlic (pressed)
2 teaspoons fresh chopped rosemary (or about 1 scant teaspoon dried)
Salt and pepper
- Lightly season the pork tenderloins with salt and pepper. Heat the oven to 375º F.
- Line a baking pan (large enough to fit the tenderloins) with foil.
- Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.
- Transfer the pork tenderloins to the foil-lined baking pan.
- In a bowl, combine the remaining ingredients and reduce in the hot skillet stirring to scrape up any browned pork bits, about 2 to 3 minutes, or until reduced by about half. Don't let the mixture burn.
- Brush a little of the reduced balsamic glaze over the pork.
- Roast the pork for about 20 to 30 minutes, brushing periodically with the balsamic glaze mixture. The cooking time will vary depending on size of the tenderloins. Internal temp needs to reach 145º F.
- Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes.
- While the tenderloins rest bring any remaining glaze back to a boil to further reduce and pour over the rested and sliced pork.
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