Pear Braised Pork Tenderloin

Pear Braised Pork Tenderloin

Mr. K 0

"For those of you who love pork, try this wonderful blend of fruits, vegetables, herbs and spices. A great weekend meal to cook for that special someone!"

Ingredients 1 h 15 m {{adjustedServings}} servings 583 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 46.1 g
  • 71%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10x10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
  3. Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 145 degrees F (63 degrees C) when taken with a meat thermometer.
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Reviews 15

  1. 20 Ratings


This recipe is so amazing. It even tastes better the second day. I didn't have pears on hand so I used pear preserves instead. Also, I seared the tenderloin in the oil and onions first in a dutch oven. Then I added the other ingredients, stirred the juices together and basted them over the pork. Next I baked it covered in the oven. I used fresh rosemary and didn't actually measure anything. It still came out fabulous. We have also used this method to cook boneless pork chops. They weren't as tender but the flavor was still excellent. We served this with sweet potatoes and learned that the broth on top of the sweet potatoes is wonderful. We also want to try it with polenta or grits. This is our new favorite recipe and plan to make it often, especially for company.


Loved it. Followed the reviews and seared it first in a dutch oven on the stovetop, added everything else and then put the whole thing in the oven. I agree that this recipe does not need much olive oil. I put in about 2 Tbsp and that was good.


I added a bit of extra pear to this dish (because I had a few pears to use up). It turned out quite nice - a very mild taste (not overpowering). Very easy to prepare. I'd serve it for company or just for dinner with the family