Cajun Pork Chops with Asparagus and Cheesy Polenta | Recipe by Eating Well Magazine!

Cajun Pork Chops with Asparagus & Cheese Polenta | Eating Well Magazine

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Pork Tenderloin with Pears and Onions… the best recipe ever!

Pork Tenderloin with Pear and Onions

Mmmm, pork tenderloin… nice and lean and when pear and red onions are added and a honey balsamic is drizzled over the top this turns into an absolute masterpiece. Some friends of ours had us over for dinner and this is what we had. What a treat! I couldn’t believe how wonderful this was, how the flavors were perfectly combined. This is quite possibly the best recipe you will ever make. It’s a 5 star recipe from Williams-Sonoma and it is… TO. DIE. FOR. It’s like something you would get in a very, very nice restaurant. It’s healthy and it only takes minutes to prepare… are you ready?!

Scroll to the bottom for the printable recipe… Note: I put my sweet potatoes in the oven 30 minutes prior to starting the pork tenderloin… then pulled them out of the oven after the pork had a chance to rest a few minutes… hope you enjoy…

Season the pork tenderloin

Season with salt and pepper

Sauté  in an oven proof sauté pan until brown

Saute until nice and brown

Transfer to a plate

Transfer to a plate, cover with foil 5 minutes.

Saute onions and pears

Saute onions and pears

Return pork to pan and drizzle with honey and balsamic vinegar mixture, scatter thyme leaves

drizzle with honey/balsamic vinegar mixture

Put pan in oven and bake until juices run clear

put pan in oven

Remove from oven, place pork tenderloin on a plate and cover with foil. Allow it to rest 5 minutes… it’s worked hard… it deserves a rest!

After the pork has had a little siesta, cut it into slices, place slices on a plate and top with the onion and pear mixture… spoon a little of the honey balsamic vinegar mixture from the pan…

OH MY GOSH... delish!

I served with a baked sweet potato and green beans.

Here it is from the Williams-Sonoma website


Glazed Pork Tenderloin with Pear and Thyme

Combining juicy pork tenderloin with fresh pear slices and red onion, this simple dish is perfect for an autumn evening. Honey and balsamic vinegar form an appealing glaze on the meat.


  • 1 pork tenderloin, about 1 lb., trimmed of excess fat
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. extra-virgin olive oil
  • 1 red onion, cut into 1/8-inch wedges
  • 4 Forelle or Bosc pears, cored and each cut into 8 wedges
  • 2 Tbs. honey
  • 1 Tbs. balsamic vinegar
  • Leaves from 12 fresh thyme sprigs


Preheat an oven to 400°F.

Season the pork tenderloin well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.

Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. Scatter the thyme leaves in the pan. Transfer to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick. Divide the pork, pears and onion wedges among 4 individual plates, drizzle with the glaze from the pan and serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).


Oh heavens… this sounds good right NOW! Catch you back here tomorrow!