Pork and Pear Toasts

Pork and Pear Toasts
Servings: 8 Prep 20 mins Bake 400°F 12 mins to 15 mins Cook 35 mins


Pear Compote:
  • 2 pounds Bartlett pears (about 4), peeled, cored and diced
  • 2/3 cup packed light-brown sugar
  • 1/2 cup dried cherries
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons cornstarch
  • Pinch of salt and pepper
Pork Tenderloin and Toasts:
  • 2 boneless pork tenderloins (2 and 2-1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons honey mustard, plus more for pieces of toast
  • 2 tablespoons olive oil
  • 1 large baguette (about 12 ounces)

Make It

Pear Compote:

1. In a small saucepan, bring pears, sugar, 2 tablespoons water, cherries and cinnamon to a simmer. Cook over medium heat for 25 minutes.

2. In a small bowl, blend vinegar and cornstarch. Add to saucepan with a pinch of salt and pepper; cook 2 minutes until thickened. Remove from heat; cool. (This can be made up to 3 days ahead and refrigerated.)

Pork Tenderloin and Toasts:

3. Heat oven to 400 degrees F. Rinse tenderloins and pat dry. Season with salt and pepper, and spread each tenderloin with 1 tablespoon mustard. Heat oil in a large ovenproof skillet over high heat. Add pork and brown on all sides, 4 minutes total. Add 1/2 cup water to skillet; transfer to oven. Bake at 400 degrees F for 12 to 15 minutes or until pork registers 140 degrees F on an instant-read thermometer. Let stand at room temperature for at least 20 minutes. (Can be baked a day ahead; refrigerate until ready to serve.)

4. Heat broiler. Thinly slice baguette into 48 slices. Toast under broiler 2 minutes, turning once. (Store in resealable bag.)

5. Spread each toast with 1/2 teaspoon mustard. Thinly slice pork on a slight diagonal (bring to room temp if cold). Place 1 to 2 slices pork on each toast. Spoon compote on top of each and serve.