Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

| May 12, 2011 | 0 Comments

Pork tenderloin is one of those easy-to-cook lean cuts of meat that benefits from being served with a sauce, dressing, or fruit compote. One of Oregon’s signature fruit crops is pear, and a pear compote pairs perfectly with pork. In the spring, the Hood River pear orchards are covered with snowy blossoms, skirting snow-covered Mt. Hood with a ring of delicate white petals.

According to Pear Bureau Northwest, Oregon and Washington combined comprise the nation’s largest pear-producing region. Approximately 84% of all fresh pears grown in the United States come from here, as do more than 94% of all winter pears (non-Bartlett varieties such as Bosc and Anjou). They also account for 92% of America’s fresh pear exports.

I prefer using Bosc pears in cooking and baking because their firm dense flesh holds up well and they have a honey-sweet flavor when cooked. Click here for a link to the Pear Bureau Northwest’s description of pear varieties and their suitable uses.

The flavor of pinot noir, another Oregon signature product, pairs well with pears and makes a perfect base for a compote.

So the next time you hanker for some pork, give it an Oregon spin by dressing it with pinot noir pear and ginger compote.

Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote

Serves 4-5


  1. 2 cups (480 ml.) Oregon pinot noir
  2. ½ cup (120 ml.) sugar
  3. 1 cinnamon stick
  4. 3 cloves
  5. 6 tablespoons (90 ml.) peeled and finely chopped ginger
  6. 3 Bosc pears, peeled, cored and sliced into small chunks
  7. 2 pork tenderloins
  8. 2 tablespoons (30 ml.) cooking oil
  9. 1 teaspoon (5 ml.) salt
  10. Parsley sprigs for garnish (optional)


  • In a saucepan, heat pinot noir over medium heat and add sugar, cinnamon stick and cloves. Simmer, stirring frequently, over low heat for 10 minutes. Using a spoon, remove the cinnamon stick and cloves.
  • Add ginger, stir and simmer for another 5 minutes.
  • Add chopped pears, stir and simmer for 30 minutes until pear pieces are soft. Turn off heat, cover and set aside.
  • Preheat oven to 400 ºF (use roasting setting if your oven has it).
  • Heat a large cast-iron skillet over high heat, add oil and sear tenderloins two to three minutes before turning the pieces to evenly sear.
  • Place the skillet in the oven and let pork cook for 10-15 minutes, occasionally turning the tenderloins in the skillet. The tenderloin will be perfectly cooked if you test the thickest portion of it with an instant thermometer and the temperature reaches 150 ºF.
  • Remove the skillet from the oven, cover with foil and let rest for 5 minutes. By letting the pork rest, the temperature of the pork will keep rising another 10 degrees, and the pork will retain its juices instead of leaking it all out when you slice the tenderloins.
  • Slice tenderloins into medallions and arrange them on a serving plate. Spoon some of the pear compote on top of them. Garnish with parsley springs if desired. Serve the rest of the compote in a bowl so that diners can add more as desired.

I hope you enjoy this little slice of heaven from Oregon!

— Vic

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Category: Pork

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

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