The flavours or pork, pears and sage are a match made in heaven. Just try our Pork, Pear & Sage Sausages if you don't believe me. For a different twist on this flavour combination, I've paired pork tenderloin with sauteed pears, fried sage leaves and a mash of celeriac and potatoes. Sure the flavours are an indication that fall is in the air, but when it tastes this good, you won't care. Accompany this dish with a crisp salad containing blue cheese, fennel and toasted nuts to help balance out all the sweet and savoury flavours and a crisp glass of Riesling to complete the meal.
- 1/4 cup Olive Oil or Pork Lard
- 1/2 cup fresh sage leaves
- 1 piece Pork Tenderloin
- 4 tbsp Maple Syrup, plus extra to serve
- 2 tbsp Butter
- 4 Pears, quartered
- 1 1/2 lbs Potatoes, peeled, cut into 3cm cubes
- 1 large Celeriac bulb (about 1 1/2 lbs), peeled, cut into 3cm cubes
- 2 Pears, peeled, cored, cut into 3cm cubes
- 2 tbsp Butter
Heat 2 tablespoons of the oil or lard in a heavy cast iron pan over high heat. Fry sage in batches, for about 30 seconds, or until crisp. Drain and set aside.
Heat your oven to 400°F and pat the pork tenderloin dry, then rub it with a mixture of salt, pepper and your spices of choice. Heat a large, heavy oven-proof skillet (preferably cast iron) over medium-high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes. Toss with 2 tablespoons of maple syrup, remove from heat and set aside.
Meanwhile, melt the butter in another pan over medium heat. Add pears and cook until lightly browned. Add the remaining 2 tablespoons maple syrup and cook until pears are lightly caramelized. Add contents of pan to the other pan with the tenderloin.
Throw the pan with the pears and tenderloin skillet in the oven for about 10 to 15 minutes more, flipping the tenderloin over halfway through cooking, until the meat reaches 140°F (or, if you don't have a meat thermometer, until it feels firm and springs back when pressed with your finger and the juices run clear when poked with a knife).
To make the mash, cook potatoes, celeriac and pears in boiling salted water until soft. Drain and mash until smooth. Beat in butter and season with salt and pepper to taste.
Slice tenderloin into slices. Divide mash evenly among serving plates. Top with pork, pears and sage leaves. Drizzle with extra maple syrup to serve.
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