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Main dishes

Roast pork tenderloin with pears and rosemary

Name: Roast pork tenderloin with pears and rosemary
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pork tenderloins (about 800 g total); 3 Pears (firm); 1 Red onion; 2 sprigs Fresh rosemary; 2 tbsp Vegetable oil; 1 tbsp Honey; 100 ml Water; 1 tsp Salt; 1/2 tsp Ground black pepper

Pork tenderloins seared, then roasted with pear quarters, red onion, honey, and rosemary. A festive meal that serves 4 people.

Gluten-free · Translated from Slovak · October 24, 2026 · Light recipe · 466 kcal per serving · High-protein recipe · 52 g protein per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Servings: 4 servings
Difficulty: Medium

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Roast pork tenderloin with pears makes a simple festive lunch: sear the whole tenderloins on all sides, then finish them in the oven with pear quarters, red onion, and rosemary. The pears soften and combine with the meat juices to create slightly sweet pan juices.

Ingredients

4 servings

Pork tenderloins (about 800 g total) 2
Pears (firm) 3
Red onion 1
Fresh rosemary 2 sprigs
Vegetable oil 2 tbsp
Honey 1 tbsp
Water 100 ml
Salt 1 tsp
Ground black pepper 1/2 tsp

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Instructions

Tip: tap a step to mark it as done.

Sear the tenderloins
10 min
Preheat the oven to 200 °C (400 °F). Pat the tenderloins dry with a paper towel, remove the silverskin, and season with salt and pepper. Heat the oil in a skillet, sear the tenderloins on all sides until browned, and transfer to a roasting pan.
Add the pears
5 min
Quarter and core the pears. Cut the onion into wedges and arrange around the meat with the pears and rosemary. Pour the water into the skillet with the pan drippings, then pour into the roasting pan.
Finish roasting
20 min
Drizzle the pears with honey and roast for 15–20 minutes, until the tenderloins are slightly pink in the center and the pears are soft.
Serve
5 min
Let the meat rest for 5 minutes, then slice and serve with the pears and pan juices.

Tip: Trim the thin silverskin from the tenderloins before roasting—it contracts during cooking and can cause the meat to curl.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 466 kcal
Protein: 52 g
Carbohydrates: 28 g
of which sugars: 19 g
Fat: 16 g
of which saturates: 3.7 g
Fiber: 4.8 g
Salt: 1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčová panenka pečená s hruškami a rozmarínom