Pork Tenderloin with Roasted Sweet Potatoes and Pears
Elevate your dinner table with this mouthwatering Pork Tenderloin with Roasted Sweet Potatoes and Pears! Juicy, golden-brown pork tenderloin is perfectly seared and infused with the aromatic flavors of fresh rosemary, garlic, and butter. It’s accompanied by tender, caramelized sweet potatoes spiced with cinnamon and honey-glazed pears that bring a luscious sweetness to every bite. This one-pan recipe uses simple, wholesome ingredients for an elegant yet easy-to-make meal, ready in just 50 minutes. Perfect for weeknights or special occasions, it’s a delightful blend of savory and sweet that pairs beautifully with the natural juices from the roast. Serve it with a drizzle of pan sauce for a truly unforgettable dining experience!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 medium sweet potatoes
- 2 medium pears
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp fresh rosemary
- 0.5 tsp ground cinnamon
- 1 tbsp honey
- 1 tbsp unsalted butter
- 2 minced garlic cloves
Instructions
Preheat your oven to 425°F (220°C).
Peel and cut the sweet potatoes into 1-inch cubes. Core and cut the pears into quarters.
In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the cinnamon. Spread them out on a large baking sheet.
In the same bowl, toss the pears with 1 tablespoon of olive oil and the honey. Set them aside.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the pork tenderloin with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Turn off the heat and add the minced garlic, butter, and rosemary to the skillet. Spoon the melted butter over the pork to infuse it with flavor.
Transfer the skillet with the pork to one side of the baking sheet with the sweet potatoes. Roast in the oven for 15 minutes.
After 15 minutes, add the pears to the baking sheet around the sweet potatoes. Roast for an additional 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes and pears are tender.
Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted sweet potatoes and pears. Drizzle any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 15.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
