Company’s coming over and you totally forgot. It’s okay to admit it – it happens to all of us, especially this time of year. You need to get dinner on the table in a flash because your company can’t know they slipped your mind.
Oh, and it has to be an impressive meal. One that looks like it came out of the pages of a fancy food magazine. Only you don’t have a staff full of people to help you prep, cook, plate, and clean up, now hours to do it yourself.
So it’s time to poach some USA Pears, grown in Oregon and Washington and broil some pork tenderloin. I know it sounds fussy and complicated, like you can’t do it, but you can. Trust me.
Poached pears are sophisticated and special, but they are simple to make. All you need are some USA Pears, there are ten varieties to choose from, a pot, and some poaching liquid and flavorings. Even better, pears that aren’t quite ripe are perfect for poaching, as they will soften in the cooking process. But if you were wondering, a perfectly ripe pear will yield to gentle pressure on its neck.
I bet you thought poached pears were just for dessert, didn’t you? Not anymore! Pork and fruit pair so well together that is seemed natural to me to put pork and pears together, especially with the sweet and savory approach I took using chicken stock. An added bonus, this recipe is also gluten free!
While wine and sugar are common for poaching pears, use your creativity to mix things up by using tea, coffee, bourbon, beer, milk, or chicken stock like me. Your only limit is your creativity!
With those ten different varieties of USA Pears being harvested right now, ranging from the Yellow Bartletts we all know and love to the Starkrimson even I’m still searching for, it’s so fun to experiment with them. You never know when you’ll find your favorite. I poached the Yellow Bartletts, but I had a Green Anjou for dessert last night and it was stellar with crisp skin and juicy flesh.
No need to fear getting dinner on the table quickly and elegantly. Poached pears are here to save the day!
3 or more Yellow Bartlett pears, peeled and cored, though left whole
2 cups no salt added chicken stock, more as needed
1 tablespoon honey
2 carrots, peeled and roughly chopped
1 1 pound pork tenderloin, silver skin removed
2-3 tablespoons Dijon or grainy mustard
2 teaspoons freshly ground black pepper
For the poached pears, place chicken stock, honey, and carrots in a medium pot over medium heat and bring to a boil. Reduce to a simmer and add the pears. Simmer the pears for 15-25 minutes, depending on the ripeness of your pears. The pears are done when a knife can easily be inserted into the pears. Cool pears slightly in the liquid. Serve warm with some of the poaching liquid.
For the pork, preheat broiler. Line a broiler safe pan with aluminum foil.
Rub the pork tenderloin with the mustard so it is fully coated. Sprinkle with pepper. Broil for 12 minutes. Flip pork over and broil for an additional 12 minutes. Allow to rest for 5 minutes, before slicing and serving.
Recipe may be doubled or tripled easily - just increase the other ingredients accordingly. Cooking time may also increase.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.