Print
Roasted Pork Tenderloin with Cranberry-Pear Sauce
Roasted Pork Tenderloin with Cranberry-Pear Sauce is easy and filling, and features a delicious sweet-tart sauce sweetened without refined sugar!
Servings 4
Calories 297kcal
Ingredients
- 1-1/2 lb pork tenderloin not pork loin, trimmed of any silver skin
- salt and pepper
- onion powder
- dried thyme leaves
- vegetable oil
For the Cranberry-Pear Sauce:
- 6 oz fresh or frozen cranberries
- 1 pear peeled then chopped
- 1/2 orange juiced
- 3 Tablespoons honey
- dash of cinnamon
- 1/2 cup water
Instructions
For the Cranberry-Pear Sauce:
- Add ingredients to a saucepan then bring to a boil. Turn heat down to medium-low then simmer until cranberries are tender and sauce has thickened, 10-15 minutes, stirring occasionally. Pour sauce into a bowl then chill (can be done several days ahead of time.)
For the Pork Tenderloin:
- Preheat oven to 450 degrees. Season entire tenderloin generously with salt, pepper, onion powder, and dried thyme. Add enough oil to a large, oven-proof skillet over medium-high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1-2 minutes per side. Place skillet into oven then roast for 8-15 minutes or until a meat thermometer inserted into the thickest part of the tenderloin reads 140 degrees.
- Transfer tenderloin to a cutting board then let rest for a minimum of 10 minutes before slicing. Serve with Cranberry-Pear Sauce.
Notes
- For an easy side dish, turn oven down to 425 degrees after removing pork tenderloin, then roast green beans tossed with extra virgin olive oil and seasonings for 10-15 minutes or until tender.
Nutrition
Calories: 297kcal | Carbohydrates: 25g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 92mg | Potassium: 762mg | Fiber: 3g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 2mg