Skillet browned roasted pork tenderloin that’s finished in the oven creates a caramelized crust and the juiciest interior. This method for oven roasted pork tenderloin with pears is one of the best ways to cook a tenderloin. The pork is first seared on the stovetop to lock in the juices, then baked with pears and sweet onions in a flavorful reduction. A beautiful presentation for your next family dinner or dinner party.
The Juiciest Oven Roasted Pork Tenderloin
It’s no secret I’m a fan of pork. Economical, flavorful, and versatile, pork chops often grace our dinner table. But pork tenderloin takes the cake for being my absolute favorite cut. It makes the best pork cutlets with just a squeeze of lemon and it’s mild enough to support a cherry chutney sauce or bacon and a peach glaze.
Not only is the pork super tender in this recipe but it’s cooked on a bed of onions that caramelize while it roasts. Add a little apple brandy and brown sugar at the end and spoon these mouth watering onions over the roasted pork and pears.
One of the secrets to cooking really good pork tenderloin is searing it first. Searing the meat creates the tastiest caramelized crust on the outside that traps all the moisture inside. So, as it finishes cooking, it stays really tender and juicy.
This recipe uses crisp pears, sweet onions, and even a bit of apple brandy. It’s a winning combo, no matter how you serve it, whether it’s for a holiday gathering, special night with friends, or a Sunday dinner.
Use a meat thermometer so that it’s not overcooked and you’ll get a lean cut of meat that you can cut with a fork.
This recipe is a comfort food dish that pairs especially well with classic side dish recipes.
Substitutions For Apple Brandy
This recipe uses apple brandy to make a sweet liquid that reduces as the pork cooks in the oven. If you prefer to skip the brandy or don’t have it on hand, don’t worry. You can use a couple of equally delicious substitutes that will still give you the unique and tasty flavor that makes this pork tenderloin so special.
One option is balsamic vinegar. It adds a tangy sweetness and a depth of flavor that compliments the pears really nicely. Or, you can use apple cider. It brings a bit more of a naturally sweet taste along with a hint of tartness.
How to Cook Pork Tenderloin So that It’s Tender & Juicy
In most cases, it’s best to cook pork relatively fast. That’s because pork tends to have less fat in it. Slow cooking is best for meats that are well-marbled, like a pork butt or a pot roast. As they cook, the fat slowly melts and keeps the meat tender.
But… it’s also best to cook them carefully.
A meat thermometer is your best friend when it comes to cooking pork. And I find the best way of making sure pork doesn’t get overcooked is to remove it from the oven when it’s just a touch underdone, 135º to 140º.
Pork will keep cooking a little after you remove it from the oven. I pull mine out, set it on a clean cutting board, and tent it with foil. The temperature continues to raise about 5-10 degrees as it rests. The safe temperature for consuming pork is 145°F. If you wait to take it out until it reaches 145º the ends will be tough.
Everyone Loves This Recipe
- Simple, But Elegant – This recipe is actually easy, rustic comfort food that just about anyone can make, but it will even impress your mother-in-law. It’s always great to have a go-to recipe that you know will be awesome to serve to friends.
- Unique Flavor Combination – The flavor combination is one you may not normally gravitate to, like brandy and pears. It’s unexpected, but not overly sweet.
- One-Pan Dinner – We all love a good one-pan recipe! This impressive main dish just needs one skillet that can go from stove to oven, and you’re all set
Tips for Prepping
Pork tenderloin is very easy to prep. In fact, in most cases, you don’t need to do anything! No need to marinate this naturally tender cut of meat. Most of the time, a package of pork tenderloin will come with 2 tenderloins in it. This recipe uses both, but you can half the recipe and just make one if you prefer.
Open up the package of meat in the sink to catch the juices. Otherwise, they’ll end up running all over your counter. Pat them dry with paper towel and remove any large fatty areas. Small ones can stay, and they’ll contribute to the yummy, caramelized crust and juicy inside. Now, your tenderloins are ready for use.
Ingredients You’ll Need
- Pork tenderloins – This recipe calls for 2 tenderloins. You can half the recipe if needed.
- Fresh thyme – If you need to use dried thyme, use about 1 tsp.
- Pears – You can use Bosc, Anjou or Bartlett pears. Those are the only ones that are available in my area of the country. Other varieties might also work, but I’m not familiar with them. Your pears should be fresh and a little firm. Otherwise, they’ll end up mushy. You’ll need to cut them into quarters and remove the cores. You can also use apples.
- Red onions – Slice these into thin rounds or half moons for the best results. If you can’t get your hands on red onions, a Vidalia would be my second choice.
- Apple brandy – Any brand will do, if you have pear brandy, that would be even better, but it’s a little pricey to add to this dish. You can get a bottle of apple brandy for less than $20 and it will last a long time. The brandy brightens the fruit flavor. You can also use apple cider or leave it out all together.
- Pantry Staples – Salt, black pepper, ground ginger, garlic powder, olive oil, butter, brown sugar.
How To Cook a Pork Tenderloin in the Oven
Step 1: Prepare your pork.
Pat the tenderloins dry with some paper towels and trim away any large areas of fat.
Step 2: Make a dry rub
In a small bowl, stir together the salt and pepper, thyme, ginger, and garlic powder. Rub the mixture all over the tenderloins, making sure to get it on all sides.
Pro Tip: If you have time, you can let the spice mixture sit on the pork for 30 minutes to an hour, but it’s not necessary.
Step 3: Sear your meat.
Set the skillet on the stovetop and add the olive oil. Turn the burner to medium-high heat. Wait until the pan is really nice and hot, then add the pork tenderloins. You should hear the meat sizzle as it touches the hot pan and begins to sear. Sear each side until it’s lightly browned. The whole process should take about 6 minutes. Turn off the heat and use tongs to lift the meat from the skillet. Set it on a plate.
Step 4: Cook the pears.
Wipe the skillet clean with a paper towel (you don’t have to wash it out). Sprinkle your sliced pears with a bit of salt. Add some butter to the skillet and set it back over medium heat. Once the butter melts, set the pears flesh-side-down in the skillet. Cook until they’ve browned, turning as necessary. Remove them to the plate with the pork. If using apples, this will take a little longer to soften them then the pears.
Step 5: Prepare the onion and brandy mixture.
With the skillet still hot, add in the sliced onions. Sprinkle them with a bit of salt and continue to cook, stirring often, until they’ve softened and browned. Turn off the stove and move the skillet off of the hot burner. Add the brandy and brown sugar to the onions, and stir with a wooden spoon until the sugar dissolves.
Step 6: Finish in the oven.
Set the pork and pears back into the skillet on top of the onions. Place the whole skillet in the oven (make sure it’s fully preheated first). How long to bake pork tenderloin is dependent on the thickness of your meat. It should take anywhere from 8 to 12 minutes for them to cook.
After 8 minutes, check with a meat thermometer, then check again about every minute or so, until the internal temperature is 135°F in the thickest part. Remove the skillet from the oven and set the pork tenderloins on a cutting board. Allow them to rest for 10 minutes.
Step 7: Thicken the sauce and serve.
While the meat rests, set the skillet over low heat on the stovetop. Add butter and stir, allowing the mixture to thicken a little. Turn off the heat.
Cut the meat into 1-inch slices and set it on a serving platter along with the pears. Spoon the onions and sauce over top, and serve.
A Few Recipe Notes for Oven Roasted Pork Tenderloin
- Make sure the skillet is very hot when you add in the pork to sear it. You want to hear it sizzle! To test whether the pan is hot enough, sprinkle a few drops of water into the pan. If they sizzle and steam away quickly, your pan is ready.
- When you stir the brown sugar into the brandy, try to deglaze the pan, too. There are plenty of yummy bits of onion and pork on the bottom of the pan, so use the wooden spoon to loosen them and incorporate them into the sauce.
How to Store Leftovers
In the fridge: To store in the fridge, place the pork along with the onoins and pears in an airtight container. Let it cook and then refrigerate where it should be good for 5 days.
In the freezer: You can also freeze your pork tenderloin for longer storage, but the texture of the pears won’t be great. I would recommend eating the pears and just freezing the pork along with any sauce in an airtight container.
When you want to reheat your pork, allow it to thaw in the fridge. Then reheat the pork in a skillet on the stove. Reheat them on a low heat so they don’t get overcooked, just until warmed through. Remove from the heat and add the sauce back into the pan. When it’s steaming hot, spoon over the pork.
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Juicy Quick Browned Oven Roasted Pork Tenderloin
Ingredients
- 2 1-¼ lb pork tenderloins
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon fresh thyme chopped
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 Bosc pears firm and ripe
- 4 tablespoons butter divided
- 2 red onions sliced
- ¼ cup apple brandy
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400º.
- Pat pork dry and trim any fat.
- In a small bowl combine the salt, pepper, thyme, ginger and garlic powder. Rub over the pork tenderloins.
- Heat the oil in a large skillet over medium high heat. When hot, add both pork tenderloins, searing each side until browned, about 6 minutes. Remove to a plate and wipe the skillet with a paper towel.
- Cut pears into quarters and core. To the empty skillet add 2 tablespoons butter and let it melt over medium heat. Sprinkle pears with a little salt and place them flesh side down in the skillet. Cook until the cut surface has browned turning as needed, about 5 minutes. Remove to the plate with the pork.
- In the skillet over medium heat, add the onions, sprinkle with a little salt. Cook, stirring often until they have softened and are turning brown, about 5 minutes. Remove from the heat and add apple brandy and brown sugar. Stir until the sugar has dissolved.
- Add the pork and pears to the top of the onions in the skillet and place in the oven for about 12 minutes depending on the thickness of the tenderloins. Check after 8 minutes with a meat thermometer. Remove once they have reached 135º in the thickest part. Remove the pork and pears to a cutting board to rest for 10 minutes. Cut into 1 inch slices.
- Place skillet over low heat and add butter to the onions stirring until it has slightly thickened. Spoon over sliced pork and pears.
Barbara’s Tips + Notes
- Make sure the skillet is very hot when you add in the pork to sear it. You want to hear it sizzle! To test whether the pan is hot enough, sprinkle a few drops of water into the pan. If they sizzle and steam away quickly, your pan is ready.
- When you stir the brown sugar into the brandy, try to deglaze the pan, too. There are plenty of yummy bits of onion and pork on the bottom of the pan, so use the wooden spoon to loosen them and incorporate them into the sauce.
Nutrition
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