Herb Crusted Pork Tenderloin with Roasted Warren Pears & a Zinfandel Reduction

By Chef Joe Jacobsmeyer, Joe Squared: Private Chefs

A truly remarkable ingredient can make a dish pop off the page from a photograph as well and have it flavors and smell shine in front of you.  The Frog Hollow Farm Warren Pear is one of the rare ingredients that you feel compelled to use as a theme for an entire meal.  It’s sweet fruit can be featured well in a dessert as well as given some umami inspiration, can also be the perfect addition to a savory dish.

In this dish, I have worked the pear into a savory entrée, giving it the opportunity to truly shine above the protein.  Like the classic Pork chops and applesauce, the pear’s sweetness compliments the savory pork tenderloin without getting lost in the herbs, instead being enhanced by the umami flavors that come from oregano, rosemary and thyme.  Bon Appétit!


Herb Crusted Pork Tenderloin with Roasted Frog Hollow Farm Warren Pears and a Zinfandel Reduction


For The Pork:

  • 2 pork tenderloins, trimmed
  • ¼ cup dried oregano
  • ¼ cup dried thyme
  • ¼ dried rosemary
  • ¼ cup dried parlsey
  • Salt and Peppet to taste
  • 2 Tablespoons Olive Oil

For the Pears:

  • 5 Frog Hollow Farm Warren Pears, skinned and chopped
  • 2 Tablespoons honey
  • 1 Tablespoon Olive Oil
  • 10 leaves of fresh Sage, chopped
  • Salt & Black Pepper to taste

For the Zinfandel Reduction:

  • 1 bottle red zinfandel
  • ½ cup sugar or ¼ cup sugar substitute
  • 1 stick of cinnamon
  • 4 cloves
  • Zest of 1 orange
  • Zest of ½ lemon
  • (You can also add a small handful of dried hibiscus leaves if you have some, it will add a nutty, floral flavor to the sauce)
  • Dash of salt

Preheat oven to 375 degrees.  In a baking dish, placed all ingredients for roasted pears and mix, making sure to coat every pear chunk in olive oil.  Place in oven and roast for 35 minutes.  While the pears cook, place all ingredients for the reduction in a pan and get to a boil, then reduce to medium heat for a slow reduction.  The sauce is ready when it can glaze the back of a metal spoon.

For the pork, salt and pepper the cleaned tenderloins evenly and then roll in the mixed, dried herbs.  Heat olive oil in a metal skillet on stove with medium high heat and sear the tenderloins so the herb make a crust and the pork browns a bit, about 5 minutes a side.  When the pork is seared off, place in oven until at your desired temperature, recommended internal temp of 160 degree.  The sear on the outside will assist in keeping the moisture.  Make sure to let the meat rest once you remove from oven, and serve sliced over the roasted pears and reduction.


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