Imagine a dish that perfectly balances savory and sweet, where succulent pork tenderloin meets the lusciousness of roasted pears and the delightful chewiness of dried apricots. This Roast Pork Tenderloin with Pears and Dried Apricots is not just a meal; it's a culinary experience that will impress your family and friends alike! With just 45 minutes from start to finish, you can create a restaurant-quality dish in the comfort of your own home. Get ready to tantalize your taste buds and elevate your dinner game with this easy yet elegant recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork tenderloin
- Pears
- Dried apricots
- Olive oil
- Garlic
- Salt
- Pepper
- Thyme
Instructions
- Preheat the oven to 425°F (218°C). Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork tenderloin dry with paper towels. Trim any excess fat or silver skin from the tenderloin.
- Mince the garlic cloves finely. In a small bowl, mix minced garlic with olive oil, chopped fresh thyme, salt, and freshly ground black pepper to create a marinade.
- Rub the pork tenderloin thoroughly with the garlic-herb marinade, ensuring even coverage on all sides.
- Wash and core the pears, then cut them into thick wedges. Roughly chop the dried apricots into halves.
- Place the marinated pork tenderloin in a large roasting pan or cast-iron skillet. Arrange the pear wedges and dried apricots around the meat.
- Drizzle additional olive oil over the pears and apricots, and sprinkle with a pinch of salt and thyme.
- Roast in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare.
- Remove from the oven and let the meat rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain into medallions. Serve with the roasted pears and apricots, spooning any pan juices over the top.
Tips
- Bring it to Room Temperature: For the best results, let the pork tenderloin sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Marinate Generously: Don't skimp on the garlic-herb marinade! Ensure you rub it into every nook and cranny of the pork to maximize flavor.
- Choose Ripe Pears: Opt for firm but ripe pears for roasting. They should hold their shape while adding a sweet contrast to the savory pork.
- Check the Temperature: Use a meat thermometer to check the internal temperature of the pork. Aim for 145°F (63°C) for a juicy, medium-rare finish.
- Let it Rest: After roasting, allow the pork to rest for 10 minutes before slicing. This step is crucial for keeping the meat moist and flavorful.
- Serve with Pan Juices: Don’t forget to spoon the pan juices over the sliced pork and fruits before serving. It adds an extra layer of deliciousness!
Nutrition Facts
Calories: 280kcal
Carbohydrates: g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
