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Home > Recipes > Dinner > Beef & Pork > Rosemary Roasted Pork Tenderloin

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Rosemary Roasted Pork Tenderloin

Rosemary Roasted Pork Tenderloin
Recipe Tip
Sweeeet Potatoes!
Sweet potatoes contain carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

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Based on 20 ratings

Roast pork tenderloin with rosemary, sweet potatoes and pears for an elegant dinner. From eatbetteramerica.
Prep Time:15 min
Start to Finish:45 min
makes:4 servings
1pork tenderloin (1 to 1 1/4 lb)
2teaspoons chopped fresh rosemary leaves
1/2teaspoon salt
1/2teaspoon dried sage leaves, crushed
1/4teaspoon coarse ground black pepper
1large dark-orange sweet potato (about 1 lb), peeled, cut into 1 1/2-inch pieces
2firm ripe small pears, unpeeled, each cut into 6 wedges
1medium sweet onion (halved crosswise), cut into thin wedges
1tablespoon olive oil
Fresh sage leaves, if desired
1.Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place pork tenderloin in pan. In small bowl, mix rosemary, salt, sage and pepper. Rub half of seasoning mixture on pork.
2.In medium bowl, toss sweet potato, pears and onion with oil until coated. Sprinkle with remaining seasoning mixture; toss. Place vegetables around pork.
3.Bake 25 to 30 minutes, stirring vegetables and pears gently once or twice during baking, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F, and vegetables are tender. Cut pork into 1/2-inch slices. Serve with vegetables. Garnish with fresh sage leaves.
High Altitude (3500-6500 ft): Bake about 40 minutes.
Nutritional Information
1 Serving: Calories 290 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 28g (Dietary Fiber 5g, Sugars 14g); Protein 27g Percent Daily Value*: Vitamin A 270%; Vitamin C 15%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
8 Reviews

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Hearty and Healthy!
The delicate flavors of this dish remind me of fall. The sweetness of the pears and potatoes compliment the herbs and pork perfectly. I will make this again and again!
Posted at 9:01 AM on November 23 2011 by dianagill
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im making it for the first time right now...as of now I know that next time I make it I will bake the tenderloin for about 10 or 15 minutes prior to adding the veggies so that the veggies do not become to soft! Smells great and prepping was easy though!!
Posted at 9:01 AM on November 23 2011 by valpumphrey
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This is a favorite recipe. It's a delicious one pan dish. Sometimes I add apples in with the pears, too. The apple and pork go well together.
Posted at 11:05 AM on October 24 2011 by KelseyMacKensie
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Delicious
A whole meal all together! I LOVE IT. Simple seasonings but really delicious! I added another pear, those always go first. Very good and very healthy for the family!
Posted at 5:03 PM on September 26 2011 by JennyH78
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Delicious!
I was not sure about putting pears in the recipe but it gave it little sweetness in the pork. It was delicious and I will make it again.
Posted at 12:25 PM on August 29 2011 by
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Rosemary Roasted Pork Tenderloin
This was really great. Since we have a family of 6, I doubled the amount of veggies, but other than that, I changed nothing. It was wonderful and the whole family loved it. Great job!! This website makes me feel like a chef!
Posted at 2:56 PM on February 24 2010 by scrappychic4
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Easy and Delicious
This dish is easy to put together and the blend of ingrdients is very tasty. I also had to roast longer than they recommend but only because the sweet potatoes were not cooked through. I will make this regularly.
Posted at 1:37 PM on January 11 2010 by
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A new favorite!
This is great recipe! Easy to make and delicious. I had to bake it longer than the recipe stated in order for the pork to reach 160 degrees. The pears ended up a little too soft. My husband keeps asking for me to make this dish. Yum!
Posted at 9:49 AM on January 8 2010 by mrschef
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