Pork Tenderloin w/Pears and Blue Cheese is a fabulous meal and pairs wonderfully with P.J. Valakenberg Gewurtraminer. This wine is a bit savory on the nose, with aromas of dried herb, tart peach and pressed apple, this mouth watering Gewürztraminer is straightforward and tasty.
The sweetness of this wine clings to the fat in the Cheese and creates an amazing taste sensation! Blue Cheese has a big pungent flavor and needs to be with a big wine to partner or something a little sweet instead which is a great match.
2 Tbsp. olive oil
1 1-lb. pork tenderloin
1 tsp. Kosher salt
1/2 tsp. black pepper
2 Bosc pears or any type, cored and cut into 1/2 in. thick slices
1 small red onion, cut into wedges
1/2 tsp apple vinegar
3 tbsp. white balsamic vinegar
1 oz. Blue Cheese or Gorgonzola crumbled
Preheat oven 500″F
Heat ovenproof skillet over med. high, swirl oil in skillet. Place pork in skillet with 3/4 of salt & pepper. Cook for 5 minutes until brown on all sides. Take pork out of skillet and place pears and red onion in skillet and sauté for 3 minutes. Next, place pork back in skillet and place in oven. Pork should register at 140 F. let stand for 5 minute or more. Cut into slices. Add remaining salt and vinegar to skillet, scraping pan to loosen browned bits. Return pork to skillet and sprinkle with Blue Cheese. Enjoy!