Ingredients
Onions:
2 medium yellow onions, peeled, halved and thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
Pork
1 1/2 pounds pork tenderloin, trimmed of fat
1 tablespoon olive oil
salt and pepper
Pears:
3 Bosc pears, cored, peeled and coarsely chopped
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons GOLDEN BLOSSOM HONEY
pinch of salt
Topping:
1/4 cup gorgonzola or blue cheese, crumbled
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 350°.
Onions:
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.
Pork:
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°. Remove from oven, cover with foil and let rest 5 minutes before slicing.
Pears:
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.
Onions:
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.
Pork:
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°. Remove from oven, cover with foil and let rest 5 minutes before slicing.
Pears:
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
