🐷& 🍐go together like, well, me & this guy! This Balsamic Pear Pork Tenderloin made with sweet Bosc @usapears , savoury red onion, and tangy balsamic is my current fave quick and easy go-to for everything from entertaining to just a casual dinner for this guy ❤️ Balsamic Pear Pork Tenderloin Serves 6 to 8 4 tablespoons olive oil, divided 3 tablespoons balsamic vinegar 3 tablespoons grainy Dijon mustard 3 garlic cloves, roughly chopped 1⁄4 teaspoon ground cinnamon Salt and pepper 3 sprigs fresh rosemary, divided 2 pork tenderloins 1 tablespoon unsalted butter 2 small red onions, peeled and cut into thin wedges 3 Bosc pears, cored and sliced into 6 to 8 wedges 1⁄2 cup chicken stock 1. In a large bowl, whisk 3 tbsp of the olive oil with the balsamic vinegar, mustard, garlic, and cinnamon and season with salt and pepper. Add in 2 sprigs of rosemary and the pork tenderloins and toss until well coated. Cover the bowl and leave to marinate for 30 minutes. If marinating ahead of time, you can also transfer the pork to the fridge for up to 1 1⁄2 hours. 2. Heat your oven to 425oF and set a large cast iron skillet over medium-high heat. 3. Remove the pork from the marinade and pat it dry with paper towel. Drizzle the pork with the remaining tablespoon of oil, season with salt and pepper, and sear until golden brown but not cooked through, about 2 minutes per side. Transfer the pork to a plate and add the butter to the pan. Add in the onions along with the remaining sprig of rosemary, season with salt and pepper, and cook for about 5 minutes or until lightly golden. 4. Add the Bosc pears to the pan and cook for 3 to 4 minutes until lightly caramelized. Add in the stock and nestle in the pork. 5. Roast in the oven for 16 to 18 minutes or until cooked through to 145oF. 6. Transfer the pork to a cutting board and rest for 5 minutes. Place the pears and onions over low to keep warm. 7. Thickly slice the pork tenderloin and serve topped with the pears and onions.