Herb-Roasted Pork Tenderloin with Pears
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Everyday Food, November 2008
86 Ratings
- 5 star values: 11
- 4 star values: 15
- 3 star values: 37
- 2 star values: 15
- 1 star values: 8
Martha Stewart Member
Rating: 5 stars
11/27/2014 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.
Martha Stewart Member
Rating: 3 stars
12/11/2013 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.
Martha Stewart Member
Rating: Unrated
10/10/2011 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!
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Martha Stewart Member
Rating: Unrated
03/10/2009 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!