Pork Tenderloin with Sauteed Pears and Sweet Potatoes

• 1/4 cups Balsamic Vinegar
• 2 Tablespoons Brown Sugar
• 1/4 cups Chicken Broth, Low-Sodium
• 1 pound Pork Tenderloin Roast
• Salt And Pepper
• 1/2 Tablespoons Olive Oil
• 1 Tablespoon Butter Or Margarine
• 2 whole Pears, Stemmed, Seeded, Diced
• 1 dash Stella Artois Cidre (European Style Cider)
• 2 cups Sweet Potatoes, Cooked, Mashed
• 1 Tablespoon Goat Cheese Crumbles

1. Preheat oven to 425 degrees F.
2. In a small bowl, add balsamic vinegar, brown sugar and chicken broth; mix well, set aside.
3. Rinse pork and pat dry and season with salt and pepper.
4. In an oven proof skillet, add olive oil and pork.
5. Sear pork until all sides are seared and lightly brown, about 10 minutes.
6. Remove pork from pan.
7. In the same pan over medium low heat, add the balsamic vinegar mixture and stir to loosen up all the brown bits from bottom of pan.
8. Stir and cook until it resembles a glaze.
9. Place pork back in pan and turn to coat until all sides are covered with balsamic mixture.
10. Place in the oven and roast for 25 minutes or until pork is no longer pink.
11. When pork is done, remove from pan and cover for about 5 minutes.
12. Meanwhile, in a skillet, add butter and pears and cook over medium low heat until pears are tender, about 10 minutes.
13. Just before you take the pears off the stove, add a splash of Stella Artois Cidre and mix well.
14. Cut pork into 4 equal sizes.
15. Place 1/2 cup of sweet mashed potatoes on each plate, place the pork over the sweet potatoes, and lay pears over pork.
16. Sprinkle with goat cheese.

balsamic vinegar, brown sugar, chicken broth, tenderloin, salt, olive oil, butter, stella artois cidre, sweet potatoes, goat cheese crumbles

Taken from tastykitchen.com/recipes/main-courses/pork-tenderloin-with-sauteed-pears-and-sweet-potatoes/ (may not work)