Name: Chicken Stock Poached Pears with Broiled Pork
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

Ingredients

Scale

Poached Pears

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

Broiled Pork Tenderloin

1 1 pound pork tenderloin, silver skin removed
2–3 tablespoons Dijon or grainy mustard
2 teaspoons freshly ground black pepper

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Instructions

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.

Notes

Recipe may be doubled or tripled easily – just increase the other ingredients accordingly. Cooking time may also increase.

Prep Time: 10 minutes
Cook Time: 25 minutes