Pork Tenderloin with Pears, Onions and Fresh Herbs
1 3lb boneless pork loin
3 pears, halved
2 onions, roughly chopped
1 bulb garlic and 1 garlic clove finely chopped
few sprigs of fresh thyme
few sprigs of fresh rosemary
extra virgin olive oil for drizzling
Preheat oven to 375 F. Prepare your ingredients by halving the pears, roughly chopping the onion and finely chopping one clove of garlic. Season pork with salt and pepper. Then pat the chopped garlic onto the tenderloin. Sear the tenderloin on medium high heat in a pan that is both stove top and oven friendly. Once the pork turns golden and a slight crust forms, add the pears, onions and garlic bulb. Add sprigs of rosemary and thyme. Drizzle olive oil all over. Optional: lightly salt and pepper the pears and onions. Transfer pan to oven and cook for 60-70 minutes until done. Cover with tin foil and let rest for 10 minutes. Enjoy!
Sweet potatoes make an excellent side dish.
The pears, onions and garlic were DIVINE! If you want leftovers or are cooking for a large crowd, then add more pears, onions and garlic as my family nearly devoured them all that night!
Eyeballing is fun, whether it is seasoning or cooking time. You know your taste buds and oven better than anyone else. Each oven cooks differently. If your oven tends to cook things faster than the recommended time, check it earlier. Do the opposite if your oven cooks more slowly.
Don’t worry about peeling the garlic. After the bulb is roasted, the garlic cloves pop out easily. This speeds up prep time and makes life easier.
Why not experiment? Try different variations by changing out the herbs or using different fruits. If something goes wrong, fix it the next go around. Feel free to tell me how you prepared it and what changes you made, if any!
Always let the meat rest for at least 10 minutes! If you cut into meat as soon as it comes out of the oven, you can literally watch all the yummy juices seep out.
This has become one of my favorite pork tenderloin recipes. Hope you love it too!