Megan Callahan, MS, RD, LD
Hy-Vee Registered Dietitian

October 31, 2020

Pears are especially popular in the fall and in holidays dishes; however, they have gained year-round popularity due to being versatile in many dishes. It’s easy and delicious to incorporate pears into sweet or savory dishes, and you add a whole lot of nutrition. At Hy-Vee you will find several varieties ranging from Bartlett, Anjou and Red Anjou to Bosc.

Selecting, storing and preparing pears doesn’t have to be difficult with these easy tips. Select pears that have a slight give when gently pressed at the top. Pears ripen from the inside out, so softness overall may indicate over ripeness. Store at room temperature, or inside a paper bag if pears are hard or firm and needing to ripen. Prepare by washing with cold water before eating. No need to peel, just slice pears in half and take out the core with a knife or melon baller.

This fun fruit is high in fiber – which helps keep you full – and potassium, a powerful player in hydration, muscle and nerve functioning and regulating blood pressure. Potassium may also aid in reducing blood pressure and water retention, protect against stroke and prevent osteoporosis and kidney stones. Pears also are an excellent source of vitamin C, a defender of cell health as an antioxidant.

The sweetest, juiciest varieties are found at Hy-Vee – there’s no com-pear-ison!

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Pork Tenderloin with Fresh Pears
Serves 6-8

All You Need:
1 (1¼ lbs.) Hormel Always Tender fresh pork loin
3 tbsp Gustare Vita olive oil
3 cloves garlic, minced
1 tbsp chopped fresh sage, plus additional for garnish
2 medium yellow onions, quartered
3 Bosc pears, cored and quartered
2 tbsp Hy-Vee salted butter
2 tbsp Hy-Vee all-purpose flour
1½ cups Hy-Vee 33%-less-sodium chicken broth
¾ cup pear nectar
Hy-Vee salt & pepper
Fresh cranberries, for garnish

All you do:

  1. Preheat oven to 425 degrees. Pat pork dry with paper towels. Combine oil, garlic, and sage in a medium bowl. Brush half of the oil mixture on pork. Toss onions and pears with remaining oil mixture.
  2. Brown pork on all sides in a large skillet on medium-high heat. Transfer pork to a rimmed baking pan. Roast for 10 minutes. Add onion and pear mixture to pan. Roast for 15 to 20 minutes more or until meat thermometer reaches 145 degrees. Tent pork with foil and let stand for 10 minutes.
  3. Prepare sauce while pork is standing. Melt butter in skillet over medium-high heat. Whisk in flour until smooth. Add broth and nectar. Cook until thickened and bubbly. Cook for 1 minute more.
  4. Serve pork with onions and pears. Drizzle sauce over pork. Garnish with cranberries and sage, if desired.

Recipe source: The information is not intended as medical advice. Please consult a medical professional for individual advice.

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