PORK TENDERLOIN WITH PEAR SAUCE

Pork Tenderloin with Pear Sauce image

Provided by Barbara Kafka

Time 22m

Yield 70 - 75 slices

Number Of Ingredients 7

Previous Next

1 1/2 teaspoons kosher salt
Scant 1/2 teaspoon cinnamon
Scant 1/2 teaspoon ground cardamom
15 grinds fresh black pepper
2 one-pound pork tenderloins (each 10 inches long and 2 1/2 inches in diameter)
2 teaspoons olive oil
1 medium pear, cored, peeled and cut into chunks

Steps:

Place rack on second level from bottom in oven. Heat oven to 500 degrees.
Combine salt, cinnamon, cardamom and pepper in a small bowl.
Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
Roast for 10 minutes. Turn over each one; roast another 10 minutes.
While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.