Allspice Pear Pork Tenderloin

Servings 6 servings


  • 2 pounds lean pork tenderloin cut into 6 cutlets
  • 1 tablespoon ground allspice
  • 1 clove garlic pressed
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup low sodium vegetable broth
  • 1 cup dry white wine or use white grape juice
  • with a splash of cider vinegar
  • 1 cup chopped pears
  • 1 tablespoon cornstarch


  • DO-AHEAD TIP: Marinate pork tenderloin for 15 minutes (see recipe).
  • Season pork tenderloin cutlets with allspice and garlic; cover and set aside for 15 minutes.
  • Heat the oil in a large skillet over medium-high heat; add pork and brown on both sides (5 to 10 minutes), turning only once; remove from skillet and set aside.
  • Add the onions to the skillet and sauté until becoming translucent, 5 to 7 minutes. Add broth; bring to a boil then reduce heat and simmer until liquid is reduced by almost half. Add wine (or juice/vinegar), pears and cornstarch; stir and simmer for 2 minutes or until sauce has thickened.
  • Return cutlets to the skillet and simmer for 5 minutes or until cooked through. Serve pork with sauce.


SERVING SUGGESTION: Baked butternut squash and steamed broccoli spears.
VEGETARIAN: Use extra-firm tofu instead of pork.
KOSHER: Use boneless skinless chicken breast meat instead of pork.
GLUTEN-FREE: Make sure broth and wine (or juice/vinegar) are gluten-free and use arrowroot starch instead of cornstarch.
NUTRITION: Per Serving: 276 Calories; 8g Fat; 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. Points: 6
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