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Till Then Smile Often

Pan Seared Pork Tenderloin with Pear Puree

When I was brainstorming ideas for recipes I wanted to try I originally thought of doing artichokes with a pear puree garnish. This would probably be delish too. Though consider yourselves luck that I had a light bulb moment and went with Pork instead. I feel like I have been doing a lot of veggie side dishes lately and wanted to do more of an entrée dish.
 
After scouring the internet for some pork and pear puree recipes I found a few worth trying. For the Pork Tenderloin I went with a Pan Seared option. This basically means browning all the sides in a pan which locks in the juices, then baking in the oven.  I followed the recipe for the Pork Tenderloin found on Pinterest here.
 
Pork Tenderloin Ingredients Needed: Pork tenderloin ~zest of one orange ~1/2 tsp sea salt (or regular salt) ~½ tsp freshly cracked black pepper ~ 1 tbsp fresh sage, finely chopped and 1 tbsp fresh rosemary, finely chopped (I didn’t use fresh, I used whatever was in my spice rack and it came out fine)
 
Directions: Mix salt, pepper, sage, rosemary and orange zest in a small bowl. Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours.
Pork Tenderloin
 
Pre-heat your oven at 375F.  Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat.  When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice golden crust forms, then flip it around and repeat with all four sides.
Pork Tenderloin
Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes) I went with 25 minutes as I tend to like my meat well done. I don’t like to see pink when eating meat.

Pork Tenderloin

Let it rest for about 10 minutes with the foil off, then slice and serve.For the Pear puree I used this recipe.

Pear Puree Ingredients – 1/4 cup honey ~ 2 tablespoons fresh lemon juice (bottled juice is fine) ~ 2 tablespoons (1/4 stick) butter, melted ~ 6 Bosc pears, peeled, quartered, cored (I cubed mine but larger quarters are fine)

Directions: Pre-heat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper.

Pear Puree

Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Pear Puree

Now I wouldn’t necessary make this on a weekly basis but if I was looking to impress someone I would make this recipe!! I felt like I was a contestant on the Iron Chef once it was done.

Pork Tenderloin with Pear Puree

PIN THIS

If you’re not a fan of pork this would still be great with chicken. Since the pear puree can be made in advance you can use it on multiple dishes, add it on top of veggies, use as a relish on a burger, or mix it with salsa and garnish a steak.

Can you see yourself making this dish?

What would you do with the leftover pear puree? 

Linking up with Jessica and Ashley.

 

Comments

  1. Amanda says

    Look at you! That’s one fancy dish. I LOVE pork. It’s my favorite meat. That pear puree sounds good. I don’t know what I would do with leftovers. I think you’ve got a good idea with the veggies. Looks good!

    Reply

    • Kerry says

      Thanks Amanda! This was super fancy for me. Normally I eat right after the gym and it is an egg white omelet that is usually finished before it hits the plate. 🙂 I almost busted out candles to serenade ma-self!

      Reply

  2. Jessica says

    This looks to-die-for!!! I am loving anything with Pears lately.. This is a must try for me!! Have you tried Pear infused balsamic vinegar?? SO. GOOD.

    Thanks for linking up!!

    Reply

    • Kerry says

      It was AMAZING! I am loving pears right now too! I have not tried Pear Infused Balsamic Vingegar but now I am intrigued. Is it store bought or a recipe? Hmmm Now I want some! LOL.

      Reply

    • Kerry says

      Thanks Tori. Hope you try it, it made me feel a little like a Rockstar! 😉 Pun intended!

      Reply

  4. Ashley says

    Um, did you become a chef overnight?! This looks and sounds SO fancy! I am going to be making this asap! Thanks for linking up with Jess and me!

    Reply

    • Kerry says

      I felt like a chef!! I was a little too excited to eat it and to link it up! I may have done a victory lap, maybe?! 🙂

      Reply

    • Kerry says

      It was a combo so far out of my comfort zone but I was so glad I did, it was better than I could have hoped to get.

      Reply

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