Oven Baked Pork Tenderloin with Pears and Sweet Onions
Oven Baked Pork Tenderloin with Pears and Sweet Onions starts with a quick stovetop sear to create a caramelized crust, then finishes in the oven on a bed of sweet onions and crisp pears. A splash of apple brandy and a spoonful of brown sugar melt into the pan, forming a light reduction that coats every slice. Cooked in a single oven-safe skillet and ready for a family dinner or holiday table, this pork tenderloin turns simple ingredients into a tender, flavorful main dish without any complicated steps.
Ingredients
- 2 1-¼ lb pork tenderloins
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 Bosc pears (firm and ripe)
- 4 tablespoons butter (divided)
- 2 red onions (sliced)
- ¼ cup apple brandy
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 400º.
- Pat pork dry and trim any fat.
- In a small bowl combine the salt, pepper, thyme, ginger and garlic powder. Rub over the pork tenderloins.
- Heat the oil in a large skillet over medium high heat. When hot, add both pork tenderloins, searing each side until browned, about 6 minutes. Remove to a plate and wipe the skillet with a paper towel.
- Cut pears into quarters and core. To the empty skillet add 2 tablespoons butter and let it melt over medium heat. Sprinkle pears with a little salt and place them flesh side down in the skillet. Cook until the cut surface has browned turning as needed, about 5 minutes. Remove to the plate with the pork.
- In the skillet over medium heat, add the onions, sprinkle with a little salt. Cook, stirring often until they have softened and are turning brown, about 5 minutes. Remove from the heat and add apple brandy and brown sugar. Stir until the sugar has dissolved.
- Add the pork and pears to the top of the onions in the skillet and place in the oven for about 12 minutes depending on the thickness of the tenderloins. Check after 8 minutes with a meat thermometer. Remove once they have reached 135º in the thickest part. Remove the pork and pears to a cutting board to rest for 10 minutes. Cut into 1 inch slices.
- Place skillet over low heat and add butter to the onions stirring until it has slightly thickened. Spoon over sliced pork and pears.
Barbara's Notes + Tips
- Make sure the skillet is very hot when you add in the pork to sear it. You want to hear it sizzle! To test whether the pan is hot enough, sprinkle a few drops of water into the pan. If they sizzle and steam away quickly, your pan is ready.
- When you stir the brown sugar into the brandy, try to deglaze the pan, too. There are plenty of yummy bits of onion and pork on the bottom of the pan, so use the wooden spoon to loosen them and incorporate them into the sauce.
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 839mg | Potassium: 154mg | Fiber: 3g | Sugar: 11g | Vitamin A: 306IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
