Cider-Molasses Pork Tenderloin with Pears
Need A mixture of pork tenderloins, molasses, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.
Place pork on a rack in a shallow roasting pan.
Combine the oil, rosemary, salt and pepper; rub over pork. Arrange pears around pork. In a small bowl, combine the remaining ingredients; pour over the top.
Bake 25-30 minutes or until pork reads desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices.
Let stand 5 minutes before slicing.
Recommended wine: Pinot Noir, Malbec, Sangiovese
Pork Tenderloin works really well with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.
Twomey Cellars by Silver Oak Russian River Pinot NoirOur 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.