Pork tenderloin with pears and honey and cinnamon sauce

This pork tenderloin with pears is the perfect recipe for this Christmas because it carries the flavor of what is made at home with love but without complications. You can replace the pears with apples and it will be just as delicious.

Ingredients

For the sirloin:

2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
½ teaspoon ground cinnamon
2 pork tenderloins
2 teaspoons olive oil
3 anise stars
100 g brown sugar
130 ml honey
2 garlic cloves minced

For mashed potatoes
3 large potatoes
300 ml of milk
300 ml of cream
1 head of garlic
1 teaspoon of Salt
½ teaspoon freshly ground black pepper
1 teaspoon nutmeg

For the pears:

3 medium pears
1 tablespoon butter
Salt and freshly ground black pepper

Directions

In a bowl we mix salt, pepper, chili and cinnamon. We season the sirloins.

Heat a frying pan with the oil and sear the tenderloins on all sides until they are golden brown (approximately 1 and a half minutes per side). Reserve.

In a small frying pan, sauté the anise stars for 1 minute. Add the brown sugar, honey and garlic, and cook until the sugar has dissolved and begins to bubble. We remove from the heat and let it cool.

Preheat the oven to 175 ºC.

We paint the tenderloins with the glaze on all sides. Bake the tenderloins for 15-20 minutes, brushing with the glaze every 5 minutes. We also put the head of garlic cut in half and wrapped in aluminum foil.

In a saucepan, cook the peeled and chopped potatoes with the milk and cream until they are tender. When they are soft, mash until you obtain a puree. Add the baked garlic and mix again.

Transfer the tenderloins to a cutting board and reserve the glaze.

We cut the pears with the skin into segments. Sauté in butter in a frying pan until golden.

We cut the tenderloins into medallions and serve them on a puree base with the pears drizzled with the glaze.