Dinner recipe · from the recipe book

Rosemary Pork Tenderloin with Roasted Pears

Name: Rosemary Pork Tenderloin with Roasted Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Pork tenderloin, trimmed of silver skin; 1½ medium (250 g) Pears, cut into wedges; 3¾ cups (340 g) Brussels sprouts, trimmed and halved; ½ medium head (300 g) Cauliflower, cut into florets; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (30 g) Olive oil; 2½ tsp (3 g) Dried rosemary, crumbled; 3 cloves (9 g) Garlic, minced; 1 tbsp (15 g) Yellow mustard; 1½ tsp (10 g) Maple syrup; 2 tsp (10 g) Apple cider vinegar; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper

Juicy rosemary-garlic pork with caramelized pears, golden cauliflower and crisp-edged Brussels sprouts, all roasted on one hot pan.

Oven
45 min · 15 min hands-on
Serves 4
Gluten-free
Dairy-free

Up to 30 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb680 gPork tenderlointrimmed of silver skin
1½ medium250 gPearscut into wedges
3¾ cups340 gBrussels sproutstrimmed and halved
½ medium head300 gCauliflowercut into florets
1 medium110 gRed onioncut into wedges
2 tbsp30 gOlive oil
2½ tsp3 gDried rosemarycrumbled
3 cloves9 gGarlicminced
1 tbsp15 gYellow mustard
1½ tsp10 gMaple syrup
2 tsp10 gApple cider vinegar
¾ tsp4 gSalt
½ tsp1 gBlack pepper

Steps

Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil or parchment.
Toss the cauliflower, Brussels sprouts and red onion with two-thirds of the olive oil, half the rosemary, and a pinch each of the salt and black pepper. Spread on the pan and roast for 10 minutes.
Meanwhile, stir together the mustard, maple syrup, cider vinegar, garlic, the remaining olive oil and rosemary, and the rest of the salt and pepper. Rub most of it all over the pork tenderloin and toss the pear with the rest.
Push the vegetables to the sides, set the pork in the center and scatter the pear around it. Roast 18 to 22 minutes, until the pork reaches 145°F (63°C) in the thickest part and the pears are tender and browned.
Rest the pork for at least 3 minutes, then slice and serve with the roasted pears and vegetables, spooning over any pan juices.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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Rosemary Pork Tenderloin with Roasted Pears

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