Pork tenderloin with pears and sweet sherry from The Washington Post by Sophie Braimbridge

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Notes about this recipe

  • ashallen on October 29, 2019

    This was a fine, pleasant dish but less flavorful than I'd expected it to be from the ingredient list. The cooked onions had a nice texture. The dish might improve with some tweaking - perhaps my pears weren't flavorful enough or perhaps subbing some acidic apples for pear would be good. I used a Pedro Ximenez sherry - maybe oloroso would have been better. Some herbs might help, too (thyme, maybe tarragon?). [Cross-post for Washington Post/Stylish Mediterranean in Minutes.]

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