Roast Pork Tenderloin with Pears and Dried Apricots
Elevate your dinner table with this stunning Roast Pork Tenderloin with Pears and Dried Apricots—a perfect blend of savory and fruity flavors in one elegant dish. Tender pork is seared to golden perfection, then roasted alongside caramelized pears and sweet dried apricots, creating a beautiful balance of textures and tastes. Aromatic herbs like rosemary and thyme infuse the dish with warmth, while a luscious sauce made with white wine, chicken broth, and a touch of honey ties it all together. This one-skillet meal is not just easy to prepare but also visually stunning, making it ideal for both weeknight dinners and special gatherings. Serve this juicy pork tenderloin with its rich pan sauce for a dinner that’s as comforting as it is refined. Great for fans of fruit-forward savory dishes and those seeking a unique pork recipe!
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Recipe Information
Ingredients
- 1.5 pounds pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 pears, cored and cut into wedges
- 0.5 cup dried apricots, roughly chopped
- 0.5 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin evenly with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the shallots and garlic until fragrant and softened, about 2-3 minutes.
Stir in the rosemary and thyme, allowing the herbs to release their aroma.
Add the pear wedges and dried apricots to the skillet. Cook for 4-5 minutes, stirring occasionally, until the pears begin to caramelize.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Pour in the chicken broth and stir in the honey. Bring the mixture to a simmer.
Return the pork tenderloin to the skillet, nestling it among the pears and apricots.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Serve the pork tenderloin slices with the pears, dried apricots, and the pan sauce spooned over the top.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 102.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4811 mg | 102% | |
*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.
