Pork Tenderloin with Elderberry Pears




Rating: 3.57 / 5.00 (77 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the elderberries:









For the pork tenderloin:







Instructions:

For the pork tenderloin with elderberry pears, first caramelize the sugar in a pot for the pears. Deglaze with apple and elderberry juice, add the spices and rosemary. Let it boil until the caramel has dissolved.

During this time, peel, quarter and core the pears and add them to the boiling syrup. Simmer for about 15 minutes at low temperature and then let steep next to the stove for about 2 hours.

Preheat the oven to “broil”.

Wash the pork tenderloin, pat dry, remove any tendons, salt and pepper on all sides. Heat the butter in a skillet and fry the pork tenderloin in it over medium heat for a total of about 15 minutes on all sides, until it feels firm to the touch but not yet hard. Wrap in aluminum foil and let rest until ready to serve.

While the pork tenderloin is roasting, drain the pear wedges and toast under the broiler until lightly browned. Once the tenderloin is removed from the pan, deglaze it with about 200 ml of the pear syrup and reduce to about one-third.

Cut the pork tenderloin diagonally into slices and arrange on plates together with the pear wedges. Drizzle the reduced sauce from the pan over it and garnish the pork tenderloin with elderberry pears with rosemary sprigs.

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