Herb-Roasted Pork Tenderloin with Pears

Name: Herb-Roasted Pork Tenderloin with Pears
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 bartlett pears, quartered and cored; 4 servings coarse salt and ground pepper; 1 Tbsp fresh thyme, minced; 2 garlic cloves, thinly sliced; 1 Tbsp olive oil; 2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skinless

You can never have too many main course recipes, so give Herb-Roasted Pork Tenderloin with Pears a try. One serving contains 1235 calories, 188g of protein, and 36g of fat. This recipe serves 4. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of olive oil, coarse salt and ground pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Ingredients

Servings:

bartlett pears, quartered and cored 4servings

coarse salt and ground pepper 1Tbsp

fresh thyme, minced 2

garlic cloves, thinly sliced 1Tbsp

olive oil 2

pork tenderloins (about 1 1/2 pounds total), excess fat and silver skinless

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celia Pioneer Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.