Pork Tenderloin with Pears and Sweet Sherry

I was fortunate enough to go to a tapas festival when I was last in Spain. Before the sherry tasting got to me, I managed to sample some delicious tapas. This was one of them. The quality of the sherry really makes this dish. You can use an even sweeter Spanish dessert wine made from the Pedro Ximenez grape, or Marsala, dessert wine from Sicily. But sweet sherry can be used in a variety of recipes, so a bottle will not be wasted. Pork tenderloin is the small fillet rather than the larger loin of pork. It cooks quickly and small slices of meat work well as tapas.

Recipe Author:
Sophie Baimbridge
Stylish Mediterranean In Minutes
Photography by Manos Chatzikonstantis

Reproduced courtesy of Kyle Cathie (publishing) Ltd. and Deborah McKenna Ltd.


Category:  Midweek Express  - 


For 4 people


  • 450 g pork tenderloin
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion
  • 2 garlic cloves
  • 1 pear, not too hard if possible
  • 100 ml sweet oloroso sherry
  • tablespoons chicken stock (optional)
  • salt and freshly ground black pepper

Pork Tenderloin with Pears and Sweet Sherry Directions

  1. Heat a lidded sauté pan to medium-hot. (The trick to pan-frying meat is the temperature of the pan. It should be hot enough to brown and seal the meat, but not so hot that you burn the base of the pan, as the sediment left adds a delicious flavour to the final sauce.) Trim the tenderloin of any white sinew and cut into 2.5cm slices. Add the oil to the pan and when hot add the pork. Cook the slices, browning on both sides. Remove when the meat is sealed and brown, but if the slices are thicker, reduce the heat a little to cook through.Meanwhile, chop the onion and slice the garlic.
  2. Remove the meat to a bowl and add the onion and garlic to the pan. Cover the pan with the lid and gently cook the onion, scraping all the tasty sediment left by the meat (add a dash of water to help remove it before it burns if the pan is too hot). While the onion is cooking, peel the pear, quarter, decore and cut into 1cm slices. Add the pear and continue to cook for a further 5 minutes, covered. When the onion and pear are soft, return the meat to the pan, mixing into the onions and season with salt and pepper. Increase the heat to medium-hot, add the sherry and cook at a brisk simmer for 2 minutes to amalgamate the flavours. If you like your meat with a bit more sauce you can add a few tablespoons of chicken stock or even water when the sauce comes to the boil. Set aside for a few minutes then serve as a tapas or main course.