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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Loin and Pears with Balsamic Reduction Recipe

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This recipe for Pork Loin and Pears with Balsamic Reduction is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 fresh sage leaves
1 tbsp fresh rosemary
salt/pepper (to taste)
pork tenderloin
olive oil
1 large red onion sliced into medium size pieces
3 red bartlett or bosc pears sliced into medium size pieces
1/3 cup balsamic vinegar
1/3 cup honey
1/3 cup apple juice
2 shots port wine - either ruby port or tawny
Directions:
Directions:
Preheat the oven to 425 degrees.

Finely chop the sage and rosemary, add salt and pepper to taste and rub it all over the meat .

In a large, deep frying pan, brown the meat on both sides in some olive oil over medium-high heat at first then turn it down to medium (be careful not to burn the herbs or they'll be bitter). Add the onion. When the onion starts to wilt a bit, add the pears.

In a mixing bowl, combine the balsamic vinegar, honey, apple juice, and port wine. Add this mixture to the pan.
Leave uncovered to let the alcohol burn off a bit. Lower the heat and continue to cook another five minutes or so. Either put the pan directly into the oven (if it is oven safe) or transfer everything to a baking dish and let it roast in the oven, uncovered, for about 18 - 20 minutes.

For the reduction sauce, add some balsamic vinegar to a small pot and cook over high heat. Stir frequently so that it doesn't burn. It will eventually thicken and you can drizzle it over the pork.

 

 

 

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