Pork Tenderloin With Pears and Ginger-Beer Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon vegetable oil
- 2pork tenderloins
- 2teaspoons salt
- Freshly ground pepper to taste
- 8medium-size red-skinned potatoes, quartered
- 15Seckel pears, peeled, stemmed and cored through the bottom
- 2cups ginger beer
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Preparation
- Step 1
Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
- Step 2
Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to ½ cup, about 5 minutes.
- Step 3
Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.
Private Notes
Comments
Loved this. Did add a squirt of chicken stk concentrate and a knob of butter. Oh and three pears only. I have no clue what the requested pears are size wise but 15?
By now everyone must have figured out that Seckel pears are miniature, which is why the large number.
Does anyone know whether one should use alcoholic ginger beer or the soft drink type? Or does it matter (I imagine the non-alcoholic would be much sweeter.)
I thought it was too sweet. Perhaps cooked the ginger beer down too much. Not a big fan of this dish.
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