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Pork Tenderloin with Caramelized Pears

Makes: 4  servings


  • 1 1/4 pounds  pork tenderloin
  • 1/2 teaspoon  coarse salt
  • 1/2 teaspoon  freshly ground black pepper
  • 3 teaspoons  olive oil
  • 1/4 cup  water
  • 3 tablespoons  balsamic vinegar
  • 6 ounces  Brussels sprouts, thinly sliced (about 1 cup)
  • 2 red Bartlett pears, cored and cut into wedges


1. Heat oven to 375 degrees F.

2. Season pork with 1/4 teaspoon each of the salt and pepper. In a large ovenproof skillet over medium-high heat, brown pork on all sides in 2 teaspoons hot oil.

3. Transfer pan to oven and roast 6 to 7 minutes. Remove pan from oven; add pear wedges and cook over medium-low heat 4 minutes, stirring occasionally, or until golden.

4. Add water and vinegar and cook, stirring frequently and turning pork halfway through cooking time, 5 minutes, or until liquid is reduced. Remove pork from skillet; cover loosely with foil and let rest.

5. Meanwhile, bring a large saucepot filled with salted water to a boil; add Brussels sprouts and cook 2 minutes, or until just tender and still bright green.

6. Drain and toss gently with remaining oil, salt and pepper. Slice pork and serve with pears and Brussels sprouts; drizzle with pan juices.

From FitnessMagazine.com