Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Pork Tenderloin Over Roasted Pears,




Source of Recipe


Ladies Home Journal


Recipe Introduction


Pork Tenderloin Over Roasted Pears, Cabbage, and Onions with Pear Sauce
Heart-healthy ingredient: Onions
Why: Onions may help prevent heart attacks and high blood pressure and raise your good cholesterol (HDL) level.
Additional note: Cabbage is a cruciferous vegetable, like turnips and brussels sprouts, and has similar health benefits.
Makes 8 servings Prep: 30 minutes Start to Finish: 1 hour


List of Ingredients





1 tablespoon olive oil, plus additional for pans
1-1/2 pounds savoy cabbage, cut lengthwise into 2-inch wedges
1/2 pound red onion, halved and cut lengthwise into 1/2-inch-thick slices
1-1/2 pounds firm-ripe Bosc or Bartlett pears, halved, cored, and each half cut lengthwise into thirds
1 1-pound pork tenderloin, fat trimmed
3 teaspoons minced garlic
1 teaspoon caraway seeds
1/2 cup apple cider
2 tablespoons cider vinegar
1 tablespoon Dijon mustard

Recipe




1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly oil 2 shallow baking pans. Evenly spread out cabbage and onion in 1 pan and pears in the other.
2. Roast pears in lower third and cabbage and onion slices in upper third of oven, turning occasionally, until pears are golden brown, about 20 minutes. Transfer pears to a bowl; reserve pan. Rinse pork and pat dry. Place pork in reserved pan and cover with 1-1/2 teaspoons garlic and 1/2 teaspoon caraway seeds. Continue roasting until vegetables are golden brown and an instant-read thermometer inserted in center of pork by 2 inches registers 155 degree F, about 20 minutes. Transfer pork in pan to rack and let stand 10 minutes before cutting into thin slices. Keep vegetables warm on sheet pan loosely covered with foil.
3. Meanwhile, place 4 pear wedges, remaining 1-1/2 teaspoons garlic, 1/2 teaspoon caraway seeds, cider, vinegar, mustard, and remaining oil in a blender; blend until smooth. Transfer to a saucepan and heat over low heat until hot; pepper to taste, for sauce.