Cinnamon-Pear Balsamic Pork

Ingredients

• 4 tablespoons unsalted butter, divided

• 4 small Bartlett pears, peeled, halved, and cored (about 1¾ pounds)*

• 2 (12-ounce) pork tenderloins, trimmed

• 1 teaspoon of cinnamon

• 1¼ teaspoons kosher salt

• ¼ teaspoon ground black pepper

• ⅛ teaspoon ground red pepper

• ⅓ cup Olive Pit 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. Stir in cinnamon. 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 the remaining 2 tablespoons of 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.