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Pork Tenderloin Baked with Wine and Pears

Make an amazingly delicious roast and turn dinner into a celebration! An unusual recipe with a striking sweet-and-savory pairing. Great for shaking up a weeknight, and just as good as a standout dish for a special occasion. So tasty!

alena•♫Author avatar
Recipe author
Pork tenderloin, baked with wine and pears
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 10 g
Fats 32 % 7 g
Carbohydrates 23 % 5 g
130 kcal
GI: 100 / 0 / 0
    1. Preheat the oven to 400°F (200°C). 2. Peel the garlic and cut each clove in half lengthwise. 3. Rinse and pat the pork dry ahead of time. With a sharp knife, make fairly deep slits all over the meat and tuck a garlic-clove half into each one. Season the pork all over with salt and pepper. 4. Heat a skillet with the oil over medium heat and add the prepared pork. 5. Sear the meat for 10 minutes, turning it to a new side every minute so the pork doesn't scorch. 6. Rinse the pears and pat them dry with a paper towel. Halve them, remove the stems and cores, then cut them into medium dice. 7. Transfer the seared pork to a foil-lined baking dish and pour over the white wine (3/4 cup). Bake for 10 minutes. 8. Return the skillet you seared the meat in to medium heat and pour in the remaining wine. It will come to a boil quickly — stir it, scraping up the browned bits left on the bottom from searing. 9. Once the wine has reduced a little, add the pears and stir. 10. Pour in the balsamic vinegar and add the Dijon mustard. Simmer the pears for 4 minutes. The aroma will be incredible! 11. Take the pork out of the oven, cover it with foil, and let it rest for 10 minutes. Then pull the garlic out of the meat. 12. Serve the pork sliced into portions, topped with the pears and drizzled with the sauce from the pan they simmered in.

Caloric content of the products possible in the composition of the dish

  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Garlic - 143  kcal/100g
  • White wine - 78  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • Pork tenderloin - 142  kcal/100g

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