Back to Herb-Roasted Pork Tenderloin with Pears All Reviews for Herb-Roasted Pork Tenderloin with Pears - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Herb-Roasted Pork Tenderloin with Pears Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Herb-Roasted Pork Tenderloin with Pears
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Herb-Roasted Pork Tenderloin with Pears
Herb-Roasted Pork Tenderloin with Pears
Herb-Roasted Pork Tenderloin with Pears
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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 (4)
Add Rating & Review 86 Ratings 5 star values: 11 4 star values: 15 3 star values: 37 2 star values: 15 1 star values: 8
Reviews (4)
Add Rating & Review 86 Ratings 5 star values: 11 4 star values: 15 3 star values: 37 2 star values: 15 1 star values: 8
Add Rating & Review
86 Ratings 5 star values: 11 4 star values: 15 3 star values: 37 2 star values: 15 1 star values: 8
86 Ratings 5 star values: 11 4 star values: 15 3 star values: 37 2 star values: 15 1 star values: 8
86 Ratings 5 star values: 11 4 star values: 15 3 star values: 37 2 star values: 15 1 star values: 8
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! 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!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.
Rating: 5 stars
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.
Rating: 3 stars
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!
Rating: Unrated
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!
All Reviews for Herb-Roasted Pork Tenderloin with Pears
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herb-Roasted Pork Tenderloin with Pears
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
