Ingredients

  • 3 or more Yellow Bartlett pears, peeled and cored, though left whole
  • 2 teaspoons freshly ground black pepper
  • 2 carrots, peeled and roughly chopped
  • 2 cups no salt added chicken stock, more as needed
  • 2-3 tablespoons Dijon or grainy mustard
  • 1 tablespoon honey
  • 1 1 pound pork tenderloin, silver skinless

Ready In 35 Minutes

Servings: 3

Cooking Instructions

Step 1

  • 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.
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  • EQUIPMENT:
  • Length: 25 minutes

Step 2

  • 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.
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  • EQUIPMENT:

Step 3

  • 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.
  • INGREDIENTS:
  • Length: 29 minutes