Roasted Pork Tenderloin


  • 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


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.

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