Cinnamon-Pear Balsamic Pork


  • 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


  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.

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