Pork Tenderloin with Caramelized Pears

Total prep/cook time: ~25 min. Serves 4.

*Gluten-free

Ingredients:

• 1-1/4 lbs pork tenderloin
• 3 tbsp balsamic vinegar
• 2 cups thinly sliced Brussels sprouts
• 3 red Bartlett pears, cored and cut into wedges
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Directions:

1. Heat oven to 375.
2. Season pork with 1/4 tsp each of the salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat, brown pork on all sides.
3. Transfer pan to oven and roast 6-7 min. Remove pan from oven; add pear wedges and cook over medium-low heat 4 min, stirring occasionally, or until golden.
4. Add 1/4 cup water and vinegar and cook, stirring frequently and turning pork halfway through cooking time, 5 min, or until liquid is reduced. Remove pork from skillet; cover loosely with foil and let rest.
5. Meanwhile, bring a large saucepot filled with salted water to a boil; add Brussels sprouts and cook 2 min, or until just tender and still bright green.
6. Drain and toss gently with salt and pepper. Slice pork and serve with pears and Brussels sprouts; drizzle with pan juices.

Did you know?

Pork producers have enhanced feeding and breeding practices to deliver leaner options for today’s health conscious consumers. In fact, many cuts of modern pork are actually as lean or leaner than chicken. Pork tenderloin is one of the leanest cuts of pork available.

Nutrition Information (per 1 serving):

Total calories: 289 cal
Total fat: 7 g

Saturated fat: 2 g

Sodium: 388 mg

Total carbs: 25 g

Dietary fiber: 6 g

Protein: 32 g