Preheat oven to 425 degrees. Pat pork dry with paper towels. Combine oil, garlic, and sage in a medium bowl. Brush half of the oil mixture on pork. Toss onions and pears with remaining oil mixture.
Fresh pears bring out the sweetness of this tender roasted pork tenderloin.
Servings and Ingredients
|3 tbsp.||Gustare Vita olive oil|
|3 clove(s)||garlic, minced|
|1 tbsp.||fresh sage, chopped, plus additional for garnish|
|1||(1-1/4-lbs.) Hormel Always Tender fresh pork loin|
|2||medium yellow onions, quartered|
|3||bosc pears, cored and quartered|
|2 tbsp.||Hy-Vee salted butter|
|2 tbsp.||Hy-Vee all-purpose flour|
|1 ½ c.||Hy-Vee 33%-less-sodium chicken broth|
|¾ c.||pear nectar|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Fresh cranberries, for garnish|
Things To Grab
- Paper towels
- Medium bowl
- Silicone pastry brush
- Large skillet
- Rimmed baking pan
- Meat thermometer
- Aluminum foil
- Medium skillet
Brown pork on all sides in a large skillet on medium-high heat. Transfer pork to a rimmed baking pan. Roast for 10 minutes. Add onion and pear mixture to pan. Roast for 15 to 20 minutes more or until meat thermometer reaches 145 degrees. Tent pork with foil and let stand for 10 minutes.
Prepare sauce while pork is standing. Melt butter in skillet over medium-high heat. Whisk in flour until smooth. Add broth and nectar. Cook until thickened and bubbly. Cook for 1 minute more.
Serve pork with onions and pears. Drizzle sauce over pork. Garnish with cranberries and sage, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 310mg
- Total Carbohydrates: 25g
- Protein: 20g
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