+

Easy Roasted Pork Tenderloin

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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Easy Roasted Pork Tenderloin

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.

Tips for Pork

Instructions

  1. 1Heat the oven to 450°F and arrange a rack in the middle.
  2. 2Place the measured salt, oregano, measured pepper, and thyme in a small bowl and mix to combine; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Load Comments

Recommended from Chowhound

These Slushy Frozen Drinks Are Fire
Recipe Round-Ups

These Slushy Frozen Drinks Are Fire

by Chowhound Editors | What's better than an icy, slushy, frozen drink to cool you down this summer? How about a frozen cocktail...

This Creamy Cherry-Coconut Soft Serve Is Ready in Just 5 Minutes
Food News

This Creamy Cherry-Coconut Soft Serve Is Ready in Just 5 Minutes

by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...

Stuffed Tomatoes Are a Summer Must
Recipe Round-Ups

Stuffed Tomatoes Are a Summer Must

by Jen Wheeler | If you haven't stuffed a tomato yet this season, have you really been living? Here are the best stuffed...