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Have you started to think about what you will prepare for Christmas dinner yet?

Well, I have a delicious recipe for you, and it is so easy!

Poached Pears and Pork Tenderloin with Cabernet Sauce

Cabernet sauce

We BBQ pork tenderloin and serve it with a cherry Cabernet sauce. We then sweeten the remaining cabernet sauce and glaze the poached pears.

Are you drooling yet?

You will need the following ingredients to make this recipe

  1. Bartlett Pears, 1/2 a pear per person
  2. Fresh Rosemary sprigs (3)
  3. One lemon
  4. Two jars of tart Cherry juice from Trader Joe
  5. One package of dried cherries from Trader Joes
  6. One bottle of Charles Shaw or any inexpensive Cabernet Sauvignon
  7. Pepperidge Farm puff pastry ( 1 box will do six pears)
  8. Cut out a stencil of a pear from cardstock. It should measure about 6.5″ tall with the stem x 4.5″ wide at the bottom (see image attached)
  9. Pork Tenderloin
  10. Herbs de Provence

For the pork tenderloin, rub with olive oil and the herbs and BBQ until it reaches 145 degrees (we do this long after the pears have been poached and finished )

Poached pears on a puff pastry base served with vanilla ice cream and sprinkled with cinnamon:

  • Peel and cut the pears in half, leaving the stem on one half
  • Cut out the core where the seeds are with a small melon baller, also scrape out the stem that comes down to the core
  • Pour the two jars of cherry juice and the wine into a large pan, add the three rosemary sprigs and the zest of the entire lemon.
  • Add 1/2 of the bag of dried cherries into the juice solution
  • Add pears and bring to a low boil, simmer for several hours, occasionally turning until they have absorbed lots of the liquid and look rather red.Poached pears in cabernet sauce
  • Remove pears from the juice solution and let them cool
  • After allowing your puff pastry to thaw, open it up and cut three pear shapes out of each sheet. ( I made a template out of cardboard) Poached pears and Pork Tenderloin with Cabernet Sauce
  • Place each pear in the center of the pastry.Poached pears and roasted pork tenderloin in a cabernet sauce
  • Bake per the instructions on the box or until golden brown.Poached pear with Cabnernet sauce

 

While the pears are baking, boil the juice and reduce to a thickened sauce, the lemon acts as pectin and will help thicken the sauce. If you need to make it thicker, add a few teaspoons of corn starch with water. Again, you want it to be the consistency of syrup.

It is also optional to add a few teaspoons of sugar to the sauce to sweeten it up to your liking.

Once you remove the pears from the oven, glaze them with your sauce and add a few cherries to the top.

Serve the poached pears warm with vanilla ice cream sprinkled with cinnamon.

Let me know if you try this. You will not regret it!

Happy Holidays to you all!

 

Wendy

 

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