Pear-Spiced Pork Tenderloin is a favorite autumn dish. Warm hints of the fall flavors of cinnamon and cloves, are sweetened with brown sugar and subtly heated with cayenne and chili powder. It’s a richly flavored dish that stands alone as pork tenderloin one night and becomes a family favorite pulled pork on another.
Double-duty dinners is a home cook’s dream. Two for the price, or effort, of one. Excellent to freeze for later use.
2 1-pound pork tenderloins
1/2 cup Spiced Pear Juice (R.W. Knudsen)
1/4 cup brown sugar
1 1/2 teaspoons salt
freshly cracked pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon thyme
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 medium pear, cored, peeled and cut into chunks
Preheat oven to 350-degrees.
Place large pork tenderloin in a 13 x 9-inch pan.
Mix brown sugar, salt, cinnamon, cayenne, chili powder, garlic powder, and onion powder in a separate bowl and rub into the pork tenderloin.
Pour Spiced Pear Juice over the pork tenderloin.
Carefully rub into the pork the brown sugar spice mix.
Cover with foil and bake for about an hour, 15 minutes. Remove foil, add chunked pear and return to the oven for another 15-20 minutes, until the pork is tender, at temperature, and can easily be shredded with two forks.