PORK TENDERLOIN WITH PEAR AND HONEY
Enjoy the harmonious union of pear and honey, enhancing the sweet and sour notes of my pork tenderloin easy-peasy recipe!
Pear-fect harmony
One day, I stumbled upon Concorde pears. Little did I know about these hidden gems, but once cooked, their succulence added an exquisite dimension to my easy and original recipe. So, I propose to you today a delectable pork tenderloin with succulent Concorde pears and honey recipe.
The Origin of Concorde Pears
Concorde pears are a modern English dessert pear variety. They are renowned for their excellent sweet flavour, juicy flesh, and dense texture. This pear is a cross between the Conference and Doyenne du Comice varieties, combining the best qualities of both. Recognized by its elongated neck, firm flesh, and green skin with golden russeting.
Thanks to its dense flesh, the Concorde pear is ideal for cooking, maintaining its shape, and resisting quick oxidation.
Wine pairing
For the perfect wine pairing, I considered the Rosé Corbières from my beloved Languedoc-Roussillon, a region known for its splendid vineyards obviously!
Corbières is a renowned wine region where the rosé wines hold a special place, celebrated for their exceptional quality and distinctive characteristics.
Refreshing and Fruity
Crafted from a blend of grape varieties including Grenache, Syrah, Cinsault, Mourvèdre, and Carignan, Corbières rosé wines present a diverse array of flavour profiles. This harmonious combination contributes to the wines’ renowned reputation.
The wines are acclaimed for their refreshing and fruity notes, making them a splendid choice for a variety of occasions. The warm embrace of the Mediterranean climate in the region plays a crucial role in producing these high-quality and versatile wines.
Wine enthusiasts appreciate the balanced acidity and fruit-forward nature that define the Corbières. Their versatility makes them a delightful companion, enhancing the enjoyment of diverse culinary dishes.
Tasting Experience
Full-bodied experience with a lingering finish, intertwining notes of red fruit and liquorice.
Nose: The enchanting fragrance unveils red berries and hints of English candy.
Colour: a delicate pink salmon hue.
Serving Recommendation : between 8 and 10°C.
In fine
I hope you will appreciate my pork tenderloin with pear and honey recipe, a harmonious blend of simplicity, originality, and my personal exploration. The unknown Concorde pears, the versatile couscous, and the superb Corbières Rosé collectively created a dish that resonated with the ethos of my blog…
PORK TENDERLOIN WITH PEAR AND HONEY
Ingredients
- 700 g pork tenderloin cut in 3-4 cm thick slices
- 3 Concorde pears peeled and sliced
- 2 tbsp brown caster sugar
- butter for the pan
- 10 cl white wine
- 10 cl water
- 2 tbsp honey
- 300 g couscous
Instructions
- In a pan, fry the pear slices with the butter and sugar for 5 minutes.
- Remove them and set aside.
- In the same pan, cook the pork on each side for 5 minutes.
- Pour the wine in and reduce by half.
- Add the water and reduce by half too.
- Stir in the caramelized pears.
- Simmer over low heat for about 10 minutes.
- Meanwhile, cook the couscous.
- At the end, serve the pork with the pears and the couscous.
Notes
