Pork Tenderloin with Pears, Caramelized Onions and Gorgonzola

The wonderful layers of flavor in this preparation complement the pork perfectly. You can have this special dinner on the table in only 45 minutes.



2 medium yellow onions, peeled, halved and thinly sliced

1 tablespoon butter

1 tablespoon olive oil

1/2 teaspoon salt

2 tablespoons balsamic vinegar


1 1/2 pounds pork tenderloin, trimmed of fat

1 tablespoon olive oil

salt and pepper


3 Bosc pears, cored, peeled and coarsely chopped

2 tablespoons butter

1/2 teaspoon cinnamon


pinch of salt


1/4 cup gorgonzola or blue cheese, crumbled

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


Preheat oven to 350°.
Heat butter and oil in a large skillet. Add onions and salt and cook over medium heat about 20 minutes, until onions are softened and browned. Add balsamic vinegar and continue cooking 1-2 minutes. Remove from heat and keep warm.
Season pork with salt and pepper. Heat 1 tablespoon olive oil in a large oven-proof skillet. Once hot, add pork and sear on all sides until brown, about 2 minutes per side. Place skillet in preheated oven. Bake 25-30 minutes until pork reaches an internal temperature of 160&deg. Remove from oven, cover with foil and let rest 5 minutes before slicing.
While pork is cooking prepare pears. In a medium skillet heat 2 tablespoons butter. Add chopped pears and cinnamon. Sauté until pears soften and just begin to brown. Stir in honey and a pinch of salt.
To serve, slice pork and place on a platter. Spoon cooked pears over slices. Top with onions and sprinkle with crumbled cheese.

Serves: 4