CINNAMON-PEAR BALSAMIC PORK

Makes 4 servings
​Ingredients

• 4 tablespoons unsalted butter, divided
• 4 small Bartlett pears, peeled, halved, and cored (about 1¾ pounds)*
• 2 (12-ounce) (grain-fed/grain finished) pork tenderloins, trimmed
• 1¼ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground red pepper
• ⅓ cup Cinnamon Pear Balsamic Vinegar
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon chopped fresh thyme leaves
• Garnish: fresh sage and thyme sprigs

​Instructions

1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pears, cut side down, and cook until lightly browned, about 2 minutes. Remove pears from skillet. Sprinkle pork with salt and peppers. Add to skillet, and cook until browned, about 4 minutes, turning occasionally.
3. Place pears, cut side down, and pork to prepared dish; brush with vinegar. Sprinkle pork with sage and thyme. Cut remaining 2 tablespoons butter into small pieces and sprinkle over pork and pears.
4. Bake until a meat thermometer inserted into the thickest portion of pork registers 145° and pears are tender, about 18 minutes. Lightly cover and let stand 10 minutes before serving. Serve with pan juices. Garnish with sage and thyme sprigs, if desired.

Notes
*Slightly unripe pears work best in this recipe. Fully ripe pears can become too soft when cooked.

Source:  www.louisiannacooking.com