Pork tenderloin baked with wine and pears

4 servings
1 hour


1. Preheat the oven to 200 degrees Celsius.

2. Clean the garlic, cut each clove in half in length.

3. The meat must be washed and dried in advance. With a sharp knife, make quite deep cuts throughout the meat, into which you insert the halves of the garlic cloves. Sprinkle salt and pepper over the meat on all sides.

4. Heat the pan with vegetable oil over a medium heat, put the prepared meat there.

5. Fry the meat for 10 minutes, turning on the other side every minute so the pork doesn't burn out.

6. Wash, wet with a paper towel of pear. Cut them in half, remove the stalks and cores. After that, cut the pears into medium cubes.

7. Transfer the toasted meat to a foil-lined baking dish, pour over the white wine (3/4 cup). Place the tin in the oven for 10 minute.

8. Place the pan where the meat was fried again on a medium heat, pour the remaining wine. It will boil quickly, and you mix it with the leftovers at the bottom after frying the meat, mix them with a liquid.

9. As soon as the wine boils a little, put pears in it, stir it. 10 Pour in the balsamic vinegar, add the Dijon mustard. Simmer the pears for 4 minutes. The smell will be amazing! 1
1. Remove the pork from the oven, cover with foil and let it stand like that for 10 minutes. After that, remove the garlic from meat. 1

2. Serve the meat to the table, cutting into portions, placing the pear pieces on top and pouring sauce over the pan where they were simmering.