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Seared Pork Tenderloin with Maple and Pear

Seared Pork Tenderloin with Maple and Pear

This was an excellent dinner that I’ll surely be making again. The prep is easy and everything can be cooked in one large pan (provided that pan can go in the oven – otherwise you will need to transfer to a baking dish). The ingredients pair together nicely and the meat is tender enough even for a baby.

My in-laws were here for dinner and while they are not picky, I do like to fancy-it-up. The prep was easy with chunky veg and fruit and everything can be started and finished in the same pan. I served this dish with a summer salad and rice, but roasted potatoes would also be perfect!

You’ll need:

  • Pork tenderloin, about 1 lb (I bought from Costco)
  • Salt and freshly ground pepper, to taste
  • 2 tbs olive oil
  • 1 large red onion, cut into wedges
  • 4  Bosc pears, cored and each cut into wedges (6-8 wedges per pear)
  • 3-4 tbs maple syrup
  • 1 tbs balsamic vinegar
  • fresh thyme sprigs – I used 8 from the garden

Preheat an oven to 400°F.

Season the pork with salt and pepper. Heat oil in large ovenproof pan over medium-high heat. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total then transfer to a plate.

Add the onion and pears to the pan and sauté for 3 minutes. Return the pork to the pan and drizzle with the maple syrup and balsamic. Scatter the thyme leaves in the pan. Transfer to the oven and roast  20 minutes.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices (~1/2 inch thick). Proudly place your pork medallions, pears and onion wedges on a plate with the glaze (from the pan). Enjoy immediately!