Rosemary Roasted Pork Tenderloin with Pears, Prunes and Potatoes

This roasted pork tenderloin recipe brings together tender meat, sweet pears, tangy prunes and hearty potatoes for a complete meal that’s perfect for any night of the week. The hint of rosemary ties all the flavors together beautifully.

Simply pop everything in the oven and let the magic happen. The result is a juicy, flavorful pork tenderloin surrounded by caramelized fruit and golden potatoes. It’s a dish that feels special but is surprisingly simple to prepare.

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Ingredients

1 pork tenderloin (about 1 lb)View ingredient guideLike ingredientDislike ingredient

2 ripe pears, cored and quarteredView ingredient guideLike ingredientDislike ingredient

1/2 cup pitted prunesView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

2 sprigs fresh rosemaryView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the pork tenderloin, pears, prunes and potatoes with olive oil, salt and pepper.
3. Transfer everything to a roasting pan or baking dish. Lay the rosemary sprigs on top.
4. Roast for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender.
5. Remove from the oven and let rest for 5 minutes before slicing the pork. Serve the pork with the roasted pears, prunes and potatoes.

Recipe Tips

FAQ

Can I use dried plums instead of prunes?

Yes, prunes are dried plums, so they are the same thing.

What can I substitute for fresh rosemary?

You can use 1 teaspoon of dried rosemary instead of fresh.

How do I know when the pork is done?

Use a meat thermometer; the pork is safe to eat at 145°F (63°C).