Pork Tenderloin with Pears, Spinach, and Blue Cheese
This recipe was inspired by me continued to try to follow my mom’s motto: “Eat Down What you Have.” So on a night when you want to order out like all of your neighbors, this is what I decided to cook. I like that is was healthy and would make for good leftovers at lunch for the week.
- 2 tablespoons olive oil
8 ounces pork (tender)loin, trimmed and halved crosswise (this can be adjusted as you want and will just adjust the cook time)
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
2 Bosc pears, cored and cut into 1/2-in.-thick slices
1 small onion, cut into 8 wedges
3 tablespoons white wine
2 tablespoons butter
1 ounce Blue cheese, crumbled
Preheat oven to 500°F
- Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 3/4 teaspoon salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add pears and onion to pan, breaking up onion wedges with a spoon. Place entire pan in oven.
- Bake at 500°F for 8 minutes or until onion is tender and a thermometer inserted in thickest part of pork registers 140°F. Remove pork from pan; let stand 3 minutes. Slice.
- Add white wine to pan, scraping pan to browned bits. Add butter and melt. Add fresh spinach and wilt (cover, and toss as needed).
- Toss spinach, pears and apple.
- Top with sliced pork and blue cheese.
Original Recipe: http://www.myrecipes.com/recipe/pork-tenderloin-blue-cheese-pears
Published by roastnrelish
I am a full time food lover, and full time elementary assistant principal. I love cooking and eating beautiful food.
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