Rosemary Pork Tenderloin with Roasted Pears & Yukon Potatoes

Rosemary Port Tenderloin with Roasted Pears & Yukon Potatoes

By October 9, 2013

  • Prep Time : 10 minutes
  • Cook Time : 40 minutes
  • Yield : 6

Ingredients

Instructions

Preheat your oven to 475 degrees.

In a small bowl mix the olive oil, garlic, and rosemary.

Prep your veggies by slicing them into large wedges. You can use a melon baller to easily core your pears.

Use a melon baller to remove the core of a pear

Sliced pears for Rosemary Pork Tenderloin & Roasted Pears

Sliced Yukon potatoes for Rosemary Pork Tenderloin with Glazed Pears recipe

Cut about 10 slices into each raw Pork Tenderloin (2 loins - about 2 lbs). Then, spread the garlic and rosemary mixture over the tenderloins.

Rosemary Pork Tenderloin & Roasted Pears

Layer potatoes on top of the tenderloins, followed by the sliced pears. This will enable the juice of the pears to soften the potatoes and add a beautiful flavor to the pork.

Rosemary Pork Tenderloin with Roasted Pears

Spray the top of the vegetables with olive oil cooking spray.

Bake at 475 degrees for approximately 40 minutes.

This recipe is a healthy option and is Weight Watchers PointsPlus 8 per serving.

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Rosemary Pork Tenderloin with Roasted Pears & Yukon Potatoes
This dish is a keeper! It is incredibly easy to put together, yet the pears add a bit of “fancy” to the meal. The first time I tried this dish was at a New Year’s Eve party my friend, Vesper, was throwing. I immediately asked her for the recipe. Since then, my husband and I have made a few modifications to make it a dish that graces our table consistently.

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