Pork Tenderloin with Pears

From:  Susan Copeland

6                        1” thick slices pork tenderloin

2 cups                thinly sliced yellow onions

1                         15 oz can pears with syrup

2 tsp                        minced garlic

¼ c                        dried cranberries

½ c                        chicken broth

¼ c                        balsamic vinegar

1 Tbsp                olive oil

1 tsp                        dried thyme

¼ tsp                        ground nutmeg

½ tsp                        grated fresh ginger

1 tsp                        kosher salt

1 tsp                        black pepper

Spray a 9x13 pan or large crock pot with nonstick cooking spray.  Place pork in prepared container.  In a large bowl, combine the remaining ingredients & mix until incorporated.  Poor over pork.  If you are making this to freeze, simply put all ingredients in a 1-gallon resealable freezer bag.

(If frozen, thaw completely in fridge.)  If cooking in oven, preheat to 325.  Cover dish with foil and bake for 2 hours or until the internal temperature of the pork reads 160 F on a meat thermometer.  Alternatively, slow-cook the pork in the crockpot on low heat for 5-6 hours, until the pork is tender & cooked through.