Wednesday, November 12, 2008

Roasted Pork Tenderloin with Pears

Serves 4

2 pork tenderloins (about 1 1/2 pounds total)
2 garlic cloves
Coarse salt and ground pepper
2 tablespoons canola oil
4 Bartlett pears, quartered and cored

Preheat oven to 375 degrees. Trim pork, removing excess fat and silver skin. Using string, tie the two tenderloins together and season with salt and pepper. In a large ovenproof saute pan, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
Add pears and garlic cloves to skillet, and transfer to oven. Cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 20 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Remove string and slice pork. Serve with pears and pan juices.

Adapted from Everyday Food - November 2008

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