Pork Tenderloin and Pear
This is the recipe that I prepared for the 5th Annual DOG at Lehman's in Kidron, Ohio. The recipe was well received, judging from its rapid disappearance. All that was left was a couple scoops of the vegetables.
Ingredients:
4 lbs pork tenderloin
3 large sweet potatoes
1 medium onion
3 pears
1 Naval orange
1 15oz can Whole berry cranberry sauce
1 tbs minced garlic
3 sprigs, fresh rosemary
1 tsp ground black pepper
1/2 tsp Salt
Directions:
Peal the sweet potatoes and cut them into 1/2 inch pieces. Peal and core the pears, then cut the fruit into 1" pieces. Coarsely chop the onion.
Score the top (fat side) of the tenderloin with a crosshatch pattern and place it onto a trivet in a 14" Dutch oven. Rub the minced garlic, ground pepper and salt into the top of the roast. Place the onion, the sweet potatoes and the pear around the tenderloin. Drizzle the cranberry sauce and the juice of one half of the orange over the contents of the Dutch oven. Remove the leaves from the rosemary sprigs then sprinkle the rosemary leaves over the roast.
Cover the dutch oven and bake at 350° for 60 minutes or until the internal temperature of the meat is 160° Fahrenheit.
This is a great Dutch oven recipe for home or for camp cooking. Although I didn't have the time for it at the DOG, the drippings make a wonderful dipping sauce. Drain the drippings into a skillet and simmer the drippings over high heat, stirring constantly, until reduced by about 1/3. One is able to keep this recipe gluten free by doing this as a reduction rather then thickening the sauce with flour.
Use 28 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 18 lit briquettes on top and 10 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serves 10 to 12