Easy Roasted Pork Tenderloin

Name: Easy Roasted Pork Tenderloin
Prep time: 25 min
Total time: 40 min
Yield: 2 to 3 servings
Ingredients: 1 teaspoon kosher salt, plus more as needed; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/4 teaspoon dried thyme; 1 (1- to 1-1/2-pound) pork tenderloin; 2 tablespoons vegetable oil; 8 ounces fresh figs (about 6 medium), halved lengthwise; 1 ripe but firm medium Comice pear, halved, cored, and sliced 1 inch thick

Roasting Pork Pork Tenderloin Main Dish Dinner Party Healthy Figs Pears Fruit Thyme Dinner Weeknight Dinner Fall Winter Easy

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2 to 3 servings Easy

(9) Total: 40 mins

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Ingredients (8)

1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon dried thyme
1 (1- to 1-1/2-pound) pork tenderloin
2 tablespoons vegetable oil
8 ounces fresh figs (about 6 medium), halved lengthwise
1 ripe but firm medium Comice pear, halved, cored, and sliced 1 inch thick

Nutritional Information

Calories566
Fat23.41g
Saturated fat3.99g
Trans fat0.2g
Carbs36.38g
Fiber6.4g
Sugar27.54g
Protein53.39g
Cholesterol164.13mg
Sodium1087.81mg
Nutritional Analysis per serving (2 servings) Powered by

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork

Pork tenderloin is one of the most versatile cuts of lean meat out there: It agrees with just about any kind of herb or spice and pairs well with most side dishes you put on the table. Here, dried oregano and thyme are rubbed on the pork, which is then browned on the stovetop and finished in the oven with sliced fresh figs and pears added to the pan. As the fruit roasts with the pork, it creates a sweet-savory compote that, when served with some steamed wild rice, turns an ordinary meal into an elegant fall dinner. This dish also pairs wonderfully with Roasted Butternut Squash.

What to buy: If you can’t find fresh figs or they aren’t in season, substitute an additional pear or a crisp apple like a Granny Smith, Pink Lady, or Gravenstein.

by Lisa Lavery

Instructions

1Heat the oven to 450°F and arrange a rack in the middle.
2Place the measured salt, oregano, measured pepper, and thyme in a small bowl and mix to combine; set aside.
3Trim the tenderloin of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloin all over with 1 tablespoon of the oil, sprinkle it with all of the spice mixture, and rub until it’s evenly coated.
4Heat the remaining tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium-high heat until shimmering. Add the pork and cook, turning occasionally, until evenly browned all over, about 8 to 12 minutes total.
5Turn off the heat. Scatter the figs and pears in an even layer around the pork and season the fruit with salt and pepper. Place the skillet in the oven and cook until the pork is deeply browned and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 12 to 15 minutes.
6Remove the pan from the oven, transfer the pork to a clean cutting board, and allow it to rest for at least 5 minutes. Transfer the figs and pears to a serving bowl. To serve, cut the pork into 1/2-inch-thick slices, passing the figs and pears on the side.

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