Ingredients
- 1½–2 lbs. pork tenderloin
- 2 tbsp. J. Olive Persian Lime Olive Oil
- 2 cloves garlic, minced
- 1 tsp. fresh rosemary, chopped
- ½ tsp. salt
- ½ tsp. black pepper
- ⅓ cup J. Olive Cranberry Pear Balsamic
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 ripe pear, thinly sliced
- Fresh rosemary, for garnish
Instructions
- Preheat oven to 400°F. Pat the tenderloin dry and rub with olive oil, garlic, chopped rosemary, salt and pepper
- In a small bowl, whisk together Cranberry Pear Balsamic, honey, and Dijon mustard to make a glaze.
- Heat oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side until an even crust forms.
- Add the sliced pears around the pork, brush the tenderloin generously with the glaze, and transfer the skillet to the oven to roast for 15–20 minutes, or until the pork reaches an internal temperature of 145°F.
- Remove from the oven and transfer to serving platter, spooning the remaining glaze in the pan over the pork. and let
- Rest for 5–10 minutes before slicing, and garnish with fresh rosemary.