Pork Tenderloin with Sauteed Pears and Sweet Potatoes and Stella Artois Cidre

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Hello Everyone!

Happy Tuesday to you!  I have a fun fall recipe that is sure to please the palate and put you in the fall mood, not to mention make you feel like a gourmet chef when serving it!!  Let me introduce to you my newest creation my Pork Tenderloin with Sautéed Pears and Sweet Potatoes.

Pork Tenderloin with Sauteed Pears and Sweet Potatoes

This entree is amazing!  You have a moist, tender balsamic glazed pork tenderloin, topped with sweet sautéed pears that is sprinkled with a creamy goat cheese crumbles that is sitting on a bed of sweet mashed potatoes. Oh my gosh!!! So good!  I think I am in love with this dish!!  Now of course you can’t have a wonderful gourmet meal like this without serving it with the most perfect beverage that screams fall! Stella Artois Cidre!!
Stella Artois Cidre
Stella Artois Cidre is a European style cider that tastes like white wine. It’s light, crisp and the flavors are made from fresh, hand-picked red apples with accents of peach, apricot, and orange. It is a wonderful compliment to my dinner. When I told my Husband I was getting Stella Artois Cidre, his first thought was it’s not going to be good. He told me when he was a younger he would by hard cider by the gallon and mix it with Kool-Aid. How gross is that? That was the imagine I had when I bought Stella Artoid Cidre. When I opened the bottle, the smell was crisp and you could actually smell the fruit in it. I poured a glass and I was pleasantly surprised on how good it was. It is so good I had a glass before dinner. I gave my Husband a glass and he took one sip and his eyes lite up! He said this is nothing like I ever had before. He LOVED it and later that night he asked for another glass!
Pork Tenderloin with Sauteed Pears and Sweet Potatoes
Not only does Stella Artois Cidre taste good on its own, but while I sautéed my pears in butter, just at the end I added a splash of Stella Artois Cidre and wow, did it kick up the flavor of the pears a notch. It tasted fantastic!! It took my sweet pears and really added a nice light flavor to it!  After having pears with Stella Artois Cidre, I think I’ll be adding splashes of it in other recipes.  Such a great drink for fall recipes.  Ohhh, I am getting excited for fall!!
Pork Tenderloin with Sauteed Pears and Sweet Potatoes
Now for the pork, I seared the pork in a pan and in the same pan I added balsamic vinegar, brown sugar and chicken broth and then baked it for 25 minutes. The pork is so tender! I had my 4 oz and my Husband ate the rest! There was no waste in this recipe.  The crumbled goat cheese added a savory flavor to a dish that goes so perfect with the pears, pork and sweet potatoes.  Have you ever had sweet potatoes and goat cheese together?  It’s a fantastic combo!!!  One of my favorites!  Try it, you’ll love it!!

Pork Tenderloin with Sauteed Pears and Sweet Potatoes

Pork Tenderloin with Sauteed Pears and Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 4 oz pork, 1/2 cup sweet potatoes, about 1/3 cup p

Pork Tenderloin with Sauteed Pears and Sweet Potatoes

A sweet and savory Fall dish made with fork tender pork tenderloin, sweet sauteed pears that is sprinkled with goat cheese served on a bed of sweet mashed potatoes.

Ingredients

  1. 1 lbs pork tenderloin roast
  2. 1/2 tbsp. olive oil
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp. Brown Sugar
  5. 1/4 cup chicken broth, low sodium
  6. 2 pears; stemmed, seeded, diced
  7. 1 tbsp. butter or margarine
  8. 1 splash Stella Artois Cidre
  9. 2 cups sweet potatoes; cooked, mashed, divided
  10. 1 tbsp. goat cheese crumbles; divided

Instructions

  1. Preheat oven to 425 degrees
  2. In a small bowl, add balsamic vinegar, brown sugar and chicken broth; mix well, set a side.
  3. Rinse pork and pat dry and season with salt and pepper. In an oven proof skillet; add olive oil and pork; sear pork until all sides are seared and lightly brown; this should take about 10 minutes. Remove pork from pan; 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; stir and cook until it becomes glaze like. Place pork back in pan and turn to coat until all sides are covered with balsamic mixture. Place in oven roast for 25 minutes or until pork and no longer pink.
  4. When pork is done; remove from pan and cover for about 5 minutes.
  5. Meanwhile; in a skillet add butter and pears and cook over medium low heat until pears are tender; about 10 minutes. Just before you take it of the stove, add a splash of Stella Artois Cidre, mix well.
  6. Cut pork into 4 equal sizes. Place 1/2 cup of sweet mashed potatoes on plate, top the pork over the top and drizzle pears over pork. Sprinkle with goat cheese.

Notes

Calories for 1 serving: 310, Fat: 6.7, Cholesterol: 76, Sodium: 123, Potassium: 595, Carbs: 42, Fiber: 6, Sugar: 21, Protein: 27

http://www.peanutbutterandpeppers.com/2013/09/10/pork-tenderloin-with-sauteed-pears-and-sweet-potatoes-and-stella-artois-cidre/

Pork Tenderloin with Sauteed Pears and Sweet Potatoes

I just love dishes like this. Nothing beats the feeling of serving it to a loved one and seeing that smile when they see how fancy a dish is and of course serving it with a wonderful drink like Stella Artois Cidre.

Well my friends, time for me to go, I am up past my bedtime.

Have a wonderful day!

Toodles,

Jennifer

“It’s Cidre, not cider.”

Disclosure:  Compensation was provided by Stella Artois via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.
Stella Artois Cidre
Pork Tenderloin with Sauteed Pears and Sweet Potatoes f

Comments

  1. I have been meaning to try their hard cider, recipe is just full of beautiful fall flavors! YUM!
    Sophia @ NY Foodgasm recently posted…Grilled Sausage and Peppers SkewersMy Profile

  2. Wow! You’ve done it again, Jennifer. This recipe sounds wonderful, and the nutrition is perfect for our needs in the balance of protein and fast carbs. I think I’d serve it with steamed green beans or broccoli to make a perfect meal. The Stella Artois Cidre sounds intriguing, also. I’ll check to see if I can find that when we go to restock our beer supply.

  3. This looks amazing, Jennifer! I would love this for dinner tonight!
    Marie @ Little Kitchie recently posted…chicken schawarmaMy Profile

  4. I love Stella! What a great pairing :)
    Kristi @ My San Francisco Kitchen recently posted…Sweet Potato PancakesMy Profile

  5. I love this recipe, Jennifer. And I want to try that cider!
    Lori @ Foxes Love Lemons recently posted…Roasted Mexican Street Corn SaladMy Profile

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