Ingredients Jump to Instructions ↓

  1. 1 12- to 16-ouncepork tenderloin

  2. 2 teaspoonssnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  3. 1 teaspoonsnipped fresh thyme or 1/4 teaspoon dried thyme, crushed

  4. 1/4 teaspoonsalt

  5. 1/4 teaspoonblack pepper

  6. 1 tablespoonolive oil or cooking oil

  7. 2 mediumpears, peeled and coarsely chopped

  8. 1/4 cuppure maple syrup or maple-flavored syrup

  9. 2 tablespoonsdried tart red cherries, halved

  10. 2 tablespoonsdry white wine or apple juice

Instructions Jump to Ingredients ↑

  1. Directions Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside. In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through. To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.


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