Pork Tenderloin with Pears and Apples Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes · San Benito County Cooks

Pork Tenderloin with Pears and Apples

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1-2 pork tenderloins, butterflied
1-2 tablespoons soft butter
1-2 apples, diced
1-2 firm pears, diced
3-4 cloves garlic, slivered
2-3 sprigs fresh parsley, snipped
sea salt
dashes of allspice, nutmeg, cinnamon

Butterfly the tenderloins to make a flat piece of meat about 1/2 inch thick. Spread with soft butter. Combine apples, pears, salt, pepper and spices and sprinkle over roast. Sprinkle with parsley. Roll and tie securely. Arrange in microwave safe baking dish. Sprinkle with paprika and a little more parsley. Calculate cooking time, using 12 - 13 minutes per pound as a guide. Microwave on 70% power for required amount of time. Meat thermometer should register 155 - 160 degrees when inserted into meat. Tent with waxed paper and allow to stand about 10 minutes before slicing. Serve with chutney or mustard, as desired.

Recipe created 2002-10-14.

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