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Roasted Pork Tenderloin with Asian Pears & Prunes


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Roast Pork Tenderloin with Asian Pears and Prunes
Pears – A Country Garden Cookbook
by Janet Hazen, 1994, Collins Publishers San Francisco

Rare and Out of Print Books

"This is a good dish to make for company as it serves six to eight people and requires little attention. You can prepare the pear and prune mixture a day in advance, leaving just the cooking of the pork for the last minute."


2 shallots, halved and thinly sliced

2 cloves garlic, minced

½ teaspoon ground star anise

½ teaspoon ground coriander

½ teaspoon ground caraway seeds

4 tablespoons mild-flavored olive oil

9 pitted prunes, finely chopped

2 Asian pears (preferable Shinseiki or Twentieth Century), peeled, halved, cored and cut into ¼-inch cubes

1/3 cup pear eau-de-vie

2 pork tenderloins (approximately 2/3 pounds each), trimmed of fat and tendon

Salt and freshly ground black pepper, to taste

Preheat the oven to 450 degrees F. Lightly grease a 9-inch baking pan.

In a large, nonstick sauté pan, cook the shallots, garlic and spices in 3 tablespoons of the olive oil over medium heat 3 minutes, stirring frequently. Add the prunes, pears and eau-de-vie and cook over high heat 2 minutes, stirring constantly. Reduce the heat to medium and cook 10 to 12 minutes, stirring occasionally, until the pears are very tender and the mixture is slightly thick. Transfer to the prepared baking pan.

Rub the tenderloins with the remaining tablespoon of olive oil and place on top of the pear-prune mixture. Sprinkle with salt and pepper.

Roast on the top shelf of the oven 18 to 20 minutes, or until the interior is barely pink and the internal temperature reaches 150 degrees F. on a meat thermometer. Remove from the oven and let stand at room temperature 5 minutes before cutting into 1-inch-thick slices. Serve with the pear-prune mixture alongside or underneath. Serves 6 to 8.

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