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Spice-Rubbed Pork Tenderloin with Pear Ginger Sauce

Savory spices bring fall flavors to this pork tenderloin dish with pear ginger sauce and sauteed green beans. Caramelized pear halves provide a sweetness that touches on dessert.

  • Author: David (Doggy Daddy)
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: dinner
  • Method: stove
  • Cuisine: american

Ingredients

Scale

Pork

  • 1 - 1.5 lb. pork tenderloin
  • 3 tbsp butter

Spice Rub

  • 1/2 tsp cinnamon
  • 1 tsp garam masala
  • 3/4 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cumin

Sauce

  • 1 yellow delicious apple, chopped
  • 1 - 2 pears, chopped
  • 2 cups of water
  • 1-inch chunk of ginger, sliced
  • 1 tbsp brown sugar
  • Pinch of garam masala
  • Pinch of nutmeg
  • 1 tsp or so apple cider vinegar

Beans

  • A handful of green beans
  • 1 large shallot, chopped
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar

 

  • 1 extra pair, halved
  • Cilantro for garnish

Instructions

Pork Prep

  1. Mix the spice rub together and apply it to the tenderloin, massaging it into the meat with your fingers.
  2. Wrap the tenderloin in plastic wrap and toss in the fridge for a minimum of 30 minutes.

Cook the Sauce

  1. Add the chopped fruit and ginger to a pot that's heated on medium heat with a splash of olive oil and cook it until soft.
  2. Add one cup of water along with brown sugar and spices and cook until reduced by half.
  3. Add another cup of water with the apple cider vinegar, reduce heat to a simmer, and cover.

Green Bean Prep

  1. Chop the ends of the beans off and roughly chop the shallot.
  2. Toss with grapeseed oil, salt, and pepper and set aside.
  3. Mix the honey and balsamic vinegar and reduce by 1/3 in a small pot over medium heat.

Pear Prep

  1. Cut the pear in half and remove the core area. Set aside.

Begin the Main Cook

  1. Add a tablespoon or so of grapeseed oil to a pan and heat on medium-high.
  2. Unwrap the pork and season lightly with more salt.
  3. Sear the pork on all sides, about 2 minutes per side.
  4. Melt the 3 tbsp of butter in the pan, add the pear halves cut side down, and place in a 400º oven for 10 minutes, or until it reaches your desired internal temperature.
  5. While the pan heats, use an immersion blender to mix the fruit into a purée. Cook further until reduced and thick.
  6. When the pork is done, remove to a board to rest for 10 minutes.
  7. While the pork rests, heat a pan on medium-high with a splash of grapeseed oil.
  8. Add the green beans and shallot to the heated pan and sauté until charred but still crisp - about 5 minutes.
  9. Brush the vegetables with the honey balsamic sauce and toss - about 2 minutes.
  10. Slice pork into 1-inch pieces, 3 per plate.
  11. Slice each pear half twice at an angle, creating 3 pieces per half.

Plate

  1. Add a couple of spoonfuls of sauce to a plate.
  2. Place the pork slices on the sauce.
  3. Place vegetables to the side.
  4. Place pear slices to the side.
  5. Garnish with cilantro.

Notes

If you'd like a dessert to follow this main course, put the sliced pears in a bowl with a spoonful of vanilla ice cream.

Keywords: pork tenderloin, pear ginger sauce, caramelized pear