Pork tenderloin with pears and ginger beer sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable Oil |
| 2 | Pork Tenderloins | |
| 2 | teaspoons | Kosher Salt |
| Freshly Ground Pepper -- to | ||
| Taste | ||
| 8 | mediums | Red Potatoes -- quartered |
| 16 | Seckel Pears, Peeled, | |
| Stemmed -- cored thru' | ||
| Bottom | ||
| 2 | cups | Ginger Beer |
Directions
1. Preheat the oven to 375 F. 2. Heat the oil over medium-high heat in a flameproof and ovenproof roasting pan. Season the pork with 1 tsp of the salt and pepper and place in the pan. Cook until browned on all sides, about 6 mins. Remove the pork from the pan and set aaside. Add the potatoes to the pan and season with remaining tsp of salt and pepper. Roast for 15 mins. 3. Add the pears to the pan and roast 5 mins longer. Push the potatoes and pears to the side of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 mins. 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. Reduce to ½ cup, about 5 mins. 4. Cut the pork into 1-inch slices. Divide the pork, potatoes, and pears among 4 plates and spoon the sauce over. Serve immediately. Serves 4 as a main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:19) (159) Fido: Cooking