- 1 12- to 16-ounce pork tenderloin, trimmed of visible fat
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon potassium chloride salt substitute (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium pears, peeled and coarsely chopped
- 1/4 cup pure maple syrup
- 2 tablespoons dried tart red cherries, halved
- 2 tablespoons dry white wine or unsweetened apple juice
Directions:
1. Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt substitute, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside.
2. In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
3. To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat. Makes 4 servings.
