Pork Tenderloin with Pears

Before You Start

Trim the silvery skin from the tenderloin; it shrinks in the heat and makes the meat curl.

If the pears are very soft, add them for the last 8 minutes of roasting.

Use a pan with a heatproof handle that goes in the oven.

Making Pork Tenderloin with Pears

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Pat the tenderloin dry and season with the pepper.

   Mark done

2. Heat the oil in a large ovenproof frying pan over medium-high heat and brown the pork for 8 minutes, turning it to colour all sides. Brush with the mustard and sprinkle with the thyme.

   Mark done Start 8 min timer

3. Scatter the pears and shallot around the pork and roast for 15 minutes, until a thermometer in the thickest part reads 65°C. Lift the pork onto a board and rest for 5 minutes.

   Mark done Start 15 min timer

4. Set the pan over medium heat, add the vinegar, stock and maple syrup and simmer for 3 minutes, scraping up the browned bits. Slice the pork and serve with the pears and sauce.

   Mark done Start 3 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days, sliced and covered. Reheat in the sauce.

If You're Missing Something

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve Alongside

• Steamed white rice
• Steamed green beans
• A cucumber salad

Questions and Answers

Pork Tenderloin with Pears Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.