1. Rub pork tenderloin with Just Cook Foods Gimme Steak blend.  Marinade in refrigerator overnight.
  2. Remove pork from fridge and allow to come to room temperature.  (Chef’s banter coming up: 9/10, Chefs will heat your saute pan before adding meat to get the best sear.  In this case, I am going to tell you to do the opposite.  Trust me, it will prevent the meat from “curling up”!)
  3. Add grape seed oil to a nonstick saute pan.  Roll pork tenderloin in oil to evenly coat with the oil.
  4. Saute on a medium-high heat.  Turn as needed to brown pork on all sides.
  5. Transfer pan to the oven and roast about 8 minutes.  Add pears to the pan and roast an additional 2 minutes.
  6. The pork should be ready to eat after 10 minutes.  Test with a meat thermometer to ensure it is between 145-150 degrees.  As you let the meat rest on your cutting board, it will rise a few degrees as well.
  7. Place the pan with the pears on the stove and add the butter. (don’t cook yet….we still have to make the Treviso)
  8. Dress the Treviso with the oil and vinegar and place in an oven friendly casserole dish.  Top with cheese and roast for 10 minutes.
  9. When cheese is browned, remove from oven and transfer to plates.
  10. Now, saute the pears in the butter.
  11. Slice the pork and distribute amongst the plates.
  12. Garnish with the pears.


  • 2 pork tenderloins
  • 3 TBS Just Cook Foods Gimme Steak blend
  • 2 TBS grape seed oil
  • 2 heads radicchio di Treviso, quartered and washed
  • 2 TBS olive oil
  • 2 TBS balsamic vinegar
  • 1/2 cup shaved Vella Dry Jack cheese (or Parmesan)
  • 2 pears (your favorite type which is ripe, yet firm), quartered and cored
  • 1 tsp whole butter
  • 1 TBS chopped chervil

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