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- Meat and poultry
- Cuts of pork
- Pork fillet
Pork fillet is coated with a mashed mixture of pear, garlic, oil, white wine and rosemary, before being topped with sweet and mild onions and baked to perfection. Serve with roasted potatoes and a side of vegetables.
22 people made this
- 1 ripe pear, cored and coarsely chopped
- 1 clove garlic, pressed
- 175ml extra-virgin olive oil
- 125ml dry white wine
- 1/2 teaspoon finely chopped fresh rosemary
- 1 (675g) pork fillet, cut in half
- 1 teaspoon sea salt
- 1 teaspoon ground mixed peppercorns
- 5 pearl onions, peeled and chopped
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat oven to 190 C / Gas 5.
- Mash together soft pear, garlic, olive oil, white wine and rosemary. Season pork with salt and pepper and place into a 25x25cm or similar sized glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with foil.
- Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 71 degrees C when taken with a meat thermometer.
Pearl onions are mild and sweet. If these are unavailable, use any mild and sweet onion or small shallots.
Reviews & ratingsAverage global rating:(21)
Reviews in English (16)
This recipe is so amazing. It even tastes better the second day. I didn't have pears on hand so I used pear preserves instead. Also, I seared the tenderloin in the oil and onions first in a dutch oven. Then I added the other ingredients, stirred the juices together and basted them over the pork. Next I baked it covered in the oven. I used fresh rosemary and didn't actually measure anything. It still came out fabulous. We have also used this method to cook boneless pork chops. They weren't as tender but the flavor was still excellent. We served this with sweet potatoes and learned that the broth on top of the sweet potatoes is wonderful. We also want to try it with polenta or grits. This is our new favorite recipe and plan to make it often, especially for company.-03 Jan 2009
Loved it. Followed the reviews and seared it first in a dutch oven on the stovetop, added everything else and then put the whole thing in the oven. I agree that this recipe does not need much olive oil. I put in about 2 Tbsp and that was good.-27 Mar 2009
I added a bit of extra pear to this dish (because I had a few pears to use up). It turned out quite nice - a very mild taste (not overpowering). Very easy to prepare. I'd serve it for company or just for dinner with the family-05 Nov 2008