Pear Pork Recipe

• 2 pork tenderloins (about 3/4 pound each)
• Salt and pepper
• 3 tablespoons olive oil
• 1/4 pound bacon, diced
• 2 large pears, firm and ripe, of any variety, halved, cored, and thinly sliced
• 4 garlic cloves, peeled and sliced
• 1-inch piece of fresh ginger, peeled and minced
• 2 branches rosemary, cut into pieces
• 1/4 cup white wine or apple juice
• 1/4 cup meat stock

1. Preheat the oven to 325 degrees F.
2. Cut the tenderloins in half to make 4 equal logs.
3. Fold the tapering ends under a bit and tie with string to secure, so that you have four even pieces.
4. Season with salt and pepper.
5. Preheat a skillet until quite hot.
6. Add 1 tablespoon of the olive oil and fry the bacon dice until cooked, about 2 minutes.
7. Remove, leaving the fat behind, and toss together with the pears, garlic, ginger, rosemary, and another tablespoon of oil in a baking dish.
8. Add the remaining oil to the skillet, if needed.
9. When sizzling, brown the pork well on all sides, about 10 minutes total.
10. Remove and nestle in the baking dish.
11. Deglaze the skillet with the wine, scraping up the good bits on the bottom, and boil until only about 1 tablespoon remains.
12. Add the stock and boil to reduce to 3 to 4 tablespoons.
13. Pour over the meat.
14. Transfer to the oven and roast until the pears and garlic are soft and the meat is cooked through, about 30 minutes.

pork, salt, olive oil, bacon, garlic, ginger, rosemary, white wine, meat stock

Taken from www.chowhound.com/recipes/pear-pork-10115 (may not work)