- Pork Tenderloin 2-4lbs
- One medium to large yellow onion
- 4-6 Bosc Pears
- 3 Garlic cloves
- Olive oil
Preheat oven to 400 degrees. Core the pears and cut into halves or quarters. Slice onion into discs. Slice the pork tenderloin down the middle and make a mixture of olive oil, chopped parsley and sage, minced garlic, salt and pepper and stuff the crevice. Close the crevice by using tooth pics or cooking twine. Heat olive oil in the dutch oven. Lay the pears in face down in the hot oil and brown. Remove pears from the oil and set aside. Salt and pepper the tenderloin and lay face down in the hot oil and brown, then flip it and brown. Remove the tenderloin and set aside. Lay down the onions and place the tenderloin on top, put the pears around the tenderloin. (Optional) put 6-8 whole carrots and/or parsnips on top of the pears and tenderloin. Put the lid on the dutch oven and roast for 45minutes- 1 hour.