Roasted Pork Tenderloin with Pears and Dried Plums

Printer-Friendly Version


2 tbsp butter

1 1/2 lbs pork tenderloin

1/2 tsp salt

Freshly ground pepper to taste

2 ripe Bosc or D’Anjou pears, peeled, cored and sliced

3 tbsp each: balsamic vinegar and white wine

1 tbsp honey

1/2 cup Sunsweet® Plum Amazins

1 tbsp chopped fresh rosemary


Melt butter in a large skillet. Season pork with salt and pepper and brown on all sides over medium-high heat. Remove from skillet and add pears; cook for a few minutes to brown. Add pork back to skillet with all ingredients except rosemary. Tent with foil and cook for 30 minutes or until pork reaches 155°F internally. Let stand for 5 minutes before slicing. Transfer to a platter and sprinkle with rosemary. Makes 4 servings.