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Roasted Pork Tenderloin with Pears and Ginger

Tender pork slices surrounded by sweet sautéed pears and napped with a savory, ginger-scented sauce--the perfect dish for a fall dinner. Serve it with roasted sweet potato wedges and a glass of crisp Riesling.


  • 1 pork tenderloin (about 1 1/4 pounds)
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 2 large or 3 medium firm, ripe pears, peeled, cored, and sliced
  • 1 large sweet onion, diced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons flour
  • 3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
  • 2 tablespoons Marsala wine
  • 6 green onions, sliced very thin on the diagonal


  1. Preheat the oven to 400 degrees.  Season the pork tenderloin generously with salt and pepper.  Set a large skillet over medium heat.  When the pan is hot, add the vegetable oil and the pork and sauté, turning as needed, until the pork is browned on all sides.  Remove the skillet from the heat and transfer the pork to a small roasting pan.  Roast the pork in the oven for 15-20 minutes, until it reaches an internal temperature of about 150 degrees.  Tent it with foil and set it aside to rest for about 5-7 minutes.
  2. While the pork is roasting and resting, prepare the pears and the sauce:  Melt the butter in the skillet you used to sauté the pork (don't clean it) over medium-low heat.  Add the pear slices and cook until they are just tender, 3-5 minutes.  Remove them from the pan and set them aside.
  3. Add the onion and the ginger to the skillet and cook until the onion is soft and translucent, 5-10 minutes.  Sprinkle the flour over the onion/ginger mixture and cook, stirring constantly, for 2 minutes.  Gradually whisk in the diluted Glace de Poulet Gold®. Simmer for 7-8 minutes, until the sauce has thickened slightly.
  4. Whisk in the Marsala and seaon the sauce to taste with salt and pepper.  Serve the pork cut in thick diagonal slices, surrounded by the pears.  Ladle the sauce over them and scatter the sliced scallions over the top for a garnish.

Additional Tips

Wine Pairing: Alsatian Riesling or Gerwurtrztraminer, California Viognier.

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Classic French Stocks and Sauces