Pear pork from French Food at Home by Laura Calder

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Accompaniments: Caramelized onion tarts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on January 28, 2026

    100% winner! I'd make this again with even more pear mix, it's so delicious. I served it with glazed carrots, and it was so good.

  • hillsboroks on September 06, 2014

    Lively, quick entree that you can adjust the flavors very easily to suit your taste. We love fresh ginger so I added a bit extra. I also took Zosia's idea of using less oil and doing all the sautéing and baking in an oven proof skillet. One large tenderloin was enough for two dinners for two with more pear added the second night. My husband really liked this so I will make this again.

  • Zosia on May 08, 2014

    Fantastic flavours in this dish. It's quick enough for a weeknight meal but special enough for company. I used only 1 tbsp olive oil and roasted the pork et al. in the oven-proof skillet in which the pork and bacon were browned to save on cleanup.

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