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A white bowl with a salad of roasted pork and slices of pear with salad greens and gorgonzola cheese chunks
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4.75 from 4 votes

Maple Pork and Pears with Gorgonzola

A simple steam oven roast turned substantial salad, ready to rival any restaurant dinner you've had in recent memory.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Asian, Western
Keyword: maple pork, maple pork and pears with gorgonzola
Servings: 2
Calories: 616kcal


  • 12 oz pork tenderloin pork fillet, sinews and fat trimmed off
  • 1 tbs dark soy sauce
  • 1 tbs maple syrup
  • 1 piece ginger about 1"/2.5cm, grated
  • 3 pears cored and cut into eighths (no need to peel, though you could if you like)
  • 4 cups salad greens about 4oz/120g, I use spinach and arugula/rocket
  • 3 oz gorgonzola cheese cut or crumbled into small pieces
  • 1 tbs olive oil


  • Preheat oven to 200⁰C/400⁰F, combination steam setting. If your oven has variable steam settings, use 30% humidity. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you.
  • Mix the soy, maple and ginger in a small bowl, add the pork and turn to coat.
  • Lay the pork flat in a baking dish (I use the 2/3 sized solid stainless steel pan which came with my oven) and put the pears around it in a single layer. If there’s any marinade left in the pork bowl, pour this over the meat.
  • Cook until the pork is tender and juicy, approximately 12-15 minutes. If you have an instant-read thermometer, you want the center of the meat to be 145F/63C. Remove from oven.
  • Rest the pork for a few minutes while you put the salad together. Put the leaves onto a large platter and arrange the pears on top. Slice the pork into pieces approximately 6mm/¼” thick and lay these over the top. Pour any pan juices over the salad, scatter with the gorgonzola and serve immediately.


  1. Serves 2-3, can easily be doubled.
  2. I love the combination of pork with pears. They’re both relatively gentle in flavour, and their inherent sweetness and earthiness are a great match.
  3. The pork doesn’t need to be seared prior to cooking because we’re going to ‘cheat’ the browning process by coating it with dark soy sauce, which also adds a welcome salty depth. The soy marinade will serve as a sticky dressing for the final dish, too.


Calories: 616kcal | Carbohydrates: 52g | Protein: 47g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 1209mg | Potassium: 1266mg | Fiber: 8g | Sugar: 32g | Vitamin A: 1300IU | Vitamin C: 30mg | Calcium: 280mg | Iron: 3mg