Pork Tenderloin with Potatoes, Pears, and Ginger-Beer Sauce
The flavors in this dish are delicate, a juxtaposition of sweet pears with savory meat and a light ginger beer sauce. Modified from a Molly O'Neill, New York Times, Sunday magazine recipe published in 1994.
Servings: 4 servings
- 1 tablespoon vegetable oil
- 2 pork tenderloins (1 3/4 lb okay)
- 2 teaspoons salt
- freshly ground pepper
- 8 medium red-skinned potatoes quartered and parboiled
- 15 Seckel pears peeled, stemmed and cored through the bottom
- 2 cups ginger beer preheated in microwave
- Place oven rack in center and preheat to 375°F.
- Use a heavy bottomed ovenproof roasting pan or large cast iron skillet. Add oil and place on stove over medium-high heat. Season pork with 1 teaspoon of salt and some pepper, and place in pan. Brown on all sides, about 6 minutes. Remove to a plate.
- Add potatoes, 1 teaspoon salt, and some pepper to empty roasting pan. Stir to coat. Add in pears and roast in oven for 15 minutes.
- Push potatoes and pears to edge of pan and place pork tenderloins in center. Continue roasting in oven until pork is only slightly pink in center, about 30 minutes, an instant read thermometer inserted in center should register 145°F.
- Remove pork to cutting board, cover to keep warm and allow to rest about 3 minutes. Place potatoes and pears in serving bowl and keep warm. Place roasting pan over medium heat on stove, add ginger beer and cook, stirring and scraping bottom of pan. Reduce to 1/2 cup, about 5 minutes.
- Cut pork into inch-thick slices, divide among plates, spoon sauce over and serve immediately with pears and potatoes.
Pairs well with steamed vegetables.