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Pork Tenderloin with Caramelized Pears

Pork Tenderloin with Caramelized Pears

Nutrition Facts
  • cal. (kcal) 286
Pork Tenderloin with Caramelized Pears
  • Makes: 4 servings
  • Carb Grams Per Serving: 18


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 286 cal., 10 g total fat 18 g carb. (3 g fiber), 31 g pro.