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Herb-Roasted Pork Tenderloin with Pears


Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2008


  • 2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme, minced
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 Bartlett pears, quartered and cored


  1. Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.

  2. Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Reviews Add a comment

  • Lockettmc
    27 NOV, 2014
    This recipe was easy to follow and easy to make. It turned out great and was very tasty. I will make this again! Martha thanks for sharing this recipe.
  • Anna B
    11 DEC, 2013
    This is a nice and simple pork tenderloin dish. The flavors all meld together nicely and the sweetness of the pears acts like applesauce, going well with the pork. I recommend sprinkling a little salt on the pears before cooking to help enhance their flavor. The next time I make this I plan to drizzle a bit of balsamic vinegar over the pears to add a little more flavor. I didn't have many pan juices, but I had 2 1/2 pears instead of 4 so that may have been why. I will make this again.
  • anneandgang
    10 OCT, 2011
    Made this for Thanksgiving dinner this year. Very easy to prepare, very inexpensive. Extremely delicious!! Although the juice from the pears while roasting with the tenderloin kept the meat very moist, we as a family did not enjoy them to eat with the tenderloin. I used both rosemary and thyme for the herbs, and I also added about 5 shallots to the skillet. Rather than using just the au jus from the roasting, I chose to make a full gravy. Fantastic meal that is a new family favorite!
  • FLH
    10 MAR, 2009
    Made this last weekend. Very good! The pears are suprisingly good with the pork. Family loved it. A keeper! By the way -- with sides, etc - will feed way more than 4 ! I fed 3 and had a whole loin left-over -- Bonus! Dinner for another night!