Roasted Pork Tenderloin

INGREDIENT:

• 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 SunsweetAmaz!n Diced Prunes
• 1 Tbsp chopped fresh rosemary

Instructions:

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.