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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 16 ounces pork tenderloin
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium pears, peeled and coarsely chopped
- 1/4 cup pure maple syrup
- 2 tablespoons dried tart cherries, halved
- 2 tablespoons dry white wine
Method
- Trim fat from meat.
- Cut meat into 1/4-inch slices.
- In a medium bowl combine rosemary, thyme, salt, and pepper.
- Add meat slices; toss to coat.
- In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
- Remove meat from skillet; set aside.
- In the same skillet combine pears, maple syrup, dried cherries, and white wine.
- Bring to boiling; reduce heat.
- Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
- To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.
