Pear and Cranberry Pork Tenderloin

Pear and Cranberry Pork Tenderloin - A perfectly roasted pork tenderloin with the flavors of fall fruit.

You guys, I was torn as to whether I was going to post this recipe or not.  It came out really good.  Like, better than I thought kind of good.  I rushed to take the pictures and my photo taking area had been rearranged by my husband so I didn't have the lights where they should have been.  The result is what you see here, terrible looking pictures.  I know and I'm sorry. 

But on the bright side, if you can get past some dull looking photos, you'll find yourself with a delicious pork dinner.  Plus, pork tenderloin is super easy to make and rather quick too.

Generally when I prepare pork tenderloin, I either buy pre-marinated or I just season with a rub and toss in the oven.  Because I wasn't heavily seasoning this roast with a rub or a marinade, I decided to sear it  first.  If you have an oven proof skillet like I do, this is a cinch because you don't have to bother with a separate roasting pan or sheet pan.

While the pork is resting on a cutting board (as it always should prior to cutting) I prepare the fruit topping, yup, you guessed it, right in the same skillet.  The less mess I have to clean at the end of the night, the better, so why dirty up another pan?

I should mention, I adapted this recipe from one called Pork Loin with Pears and Cherries that I found in a cookbook titled Slow Cooker Revolution, that I checked out of my library.  I'm not a huge fan of pork in the crock pot so I knew I could make it just as easy in the oven and I did!

These items were used in preparing this recipe:

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Pear and Cranberry Pork Tenderloin

Christine

4.50 from 2 votes

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Ingredients

  

• 1 T Olive oil
• 1.5-2 lb Pork Tenderloin
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 2 T Butter
• 1 Pear peeled and diced
• ½ C Dried Cranberries
• 1 teaspoon Orange Zest
• 1 T Brown Sugar

Instructions

 

• Preheat oven to 375.
• Season pork with salt and pepper. Heat oil in a large oven proof skillet, over medium/high heat. Add pork. Brown on all sides, about 6-8 min.
• Place skillet with pork in oven and roast until thermometer reads at least 145. (I prefer to pull mine between 145-150)
• With tongs, remove pork from skillet and place on a cutting board to rest.
• Place butter in skillet over medium heat. When butter melts add pears and cranberries. Cook 5 minutes, stirring often.
• Stir in orange zest and brown sugar. Cook 2-3 minutes more.
• Slice pork and top with pear and cranberry mixture.
• Serve over rice or potato.

Notes

Recipe adapted from Slow Cooker Revolution Cookbook.

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