Medallions of pork brined in pear nectar and wrapped in smoky bacon are just the start of this showstopper of a dish. Sauce it with fresh red pears laced with a punch of sage, and you have a recipe to remember.
Pork laced with pear is a tasty combination. (All photos credit: George Graham)
You can find pork tenderloin in most supermarkets, and this convenient item is the foundation of many great recipes like this one. Cutting them down into “mignons” appeals to the gourmand in me, but it is also a practical way to ensure even cooking and portion control.
One essential of this dish is to brine the pork in fruit juice. Fruit and pork are a natural combination, and the pear nectar works wonders in bringing flavor and moistness to the meat. And with a basket of fresh red pears sitting on my counter, I’m adding a second layer of fruity flavor to the sauce reduction. Oh, so good!
- 2 whole pork tenderloins
- 2 cups pear nectar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 teaspoon kosher salt
- 8 strips smoked bacon
- 2 tablespoons finely chopped yellow onion
- 1 tablespoon minced garlic
- 6 whole garlic cloves
- 1 cup chicken stock
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons cornstarch
- 2 unpeeled red pears, quartered and cored
- Freshly ground black pepper
- Remove the tenderloins from the package, and with a sharp knife, cut into 8 pieces approximately 2 ½ inches long. Place in a zip-lock bag and pour in the pear nectar. Rotate the bag to cover and refrigerate for 4 hours or overnight.
- In a large skillet with a tight-fitting lid over medium heat, add the bacon strips. Cook the bacon halfway until some of the fat has rendered. Remove to a platter and let cool.
- Remove the bag of pork and pour the pear nectar from the bag into a container; save for later use. With paper towels, pat the meat dry. Lightly sprinkle all sides with garlic powder, onion powder, white pepper, and salt. Wrap each meat portion with bacon and skewer with a toothpick.
- In the same skillet on medium-high heat, add the pork pieces bacon-side down. Turn the pork and brown on all sides until the bacon is crisp and the meat is about halfway cooked, about 15 minutes.
- Add the onion and garlic and sauté until the onion turns translucent, about 5 minutes. Add 1 cup of the reserved pear nectar along with the chicken stock and deglaze the pan. Add the sage. Lower the heat to a simmer and cover. Let cook until the pork is fully cooked and has reached a minimum internal temperature of 165ºF, about 30 minutes. Remove the meat to a serving platter and keep warm.
- Increase the heat to medium-high until the sauce reaches a boil. Stir the cornstarch with an equal amount of cold water; add to the sauce and whisk to prevent lumps. Lower the heat to a simmer and add the pears. Stir until the pears soften and the sauce thickens to coat the back of a spoon, about 10 minutes. Season to taste with salt and freshly ground black pepper.
- Pour the sauce over the pork mignons and serve immediately.
This pork dish is worthy of any five-star restaurant.
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This sounds amazing, and I have a question. We are wrapping the bacon as shown in the photo, but step #4 says to cook with bacon-side down? Does this mean to be sure to include the wrapped sides of the mignons when turning the pieces?
JoAnn- Yes. The key is to fully cook the bacon until crisp. After starting it off bacon-side down, I then say to “Turn the pork and brown on all sides…” You will wind up with a delicious result. Thanks for the comment.
Oh man. Some recipes absolutely MAKE you try them. Headed to my pantry now.
What sides do you recommend this be served with? This sounds like a terrific holiday-type meal. Thank you.
Hey Barbara- This tasty dish deserves equally elegant sides. I recommend Potatoes Au Gratin for a starch, and Smothered Green Beans as the vegetable. You can find my recipes for both of these either in my cookbooks or here on Acadiana Table. All the best.
Well George, I really enjoy getting your emails every Monday, and they definitely make me hungry. Most are yielding at least four servings, and I, unfortunately, live by myself. Sometimes try to cut the recipe down to no more than two servings, but keep sending; they make my mouth water.
Hey John- Lucky you! Just think of the delicious leftovers you have for the rest of the week. All the best.