Pork Tenderloin with Pears, Spinach, and Blue Cheese

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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

  1. 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.
  2. 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.
  1. Add white wine to pan, scraping pan to browned bits. Add butter and melt. Add fresh spinach and wilt (cover, and toss as needed).


  2. Toss spinach, pears and apple.
  3. Top with sliced pork and blue cheese.



Original Recipe: http://www.myrecipes.com/recipe/pork-tenderloin-blue-cheese-pears

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