Maple-Glazed Pork Tenderloin with Roasted Pears

There’s something magical about the pairing of sweet and savory in one dish. When maple syrup meets juicy pork tenderloin and soft roasted pears, the result is pure comfort with a touch of elegance. This Maple-Glazed Pork Tenderloin with Roasted Pears is a dish that brings warmth to the table, perfect for cozy dinners or special occasions when you want something a little extra without the fuss. The glaze caramelizes as it roasts, the pears soften and sweeten, and the aroma? Absolutely irresistible.

Behind the Recipe

I first made this on a cool autumn evening when pears were at their peak, and I had a pork tenderloin waiting in the fridge. I was craving something both hearty and bright, and maple syrup was calling from the pantry. The result was so delightful, it became an instant family favorite. Now, every time I make it, it reminds me of that evening glow from the oven and the smell of caramelized fruit filling the house.

Recipe Origin or Trivia

This recipe leans into the rustic charm of North American fall flavors. Maple syrup, a staple in Canadian and Northeastern U.S. kitchens, has long been paired with pork thanks to its mellow sweetness. The addition of pears is a nod to French-inspired cuisine where fruit and meat often share a plate. It’s a beautiful blend of simplicity and depth that captures the spirit of seasonal cooking.

Why You’ll Love Maple-Glazed Pork Tenderloin with Roasted Pears

Let’s talk about what makes this dish truly shine:

Versatile: Serve it for weeknight dinners or dressed up for guests, it works beautifully for both.

Budget-Friendly: Pork tenderloin and seasonal pears are cost-effective without sacrificing flavor.

Quick and Easy: A handful of ingredients and one roasting pan is all you need.

Customizable: Swap the fruit, play with herbs, or adjust the glaze to suit your taste.

Crowd-Pleasing: It’s sweet, savory, juicy, and beautifully presented—what’s not to love?

Make-Ahead Friendly: Prep the glaze and pears ahead to save time when you’re ready to roast.

Great for Leftovers: Slices are fantastic in sandwiches or over salads the next day.

Chef’s Pro Tips for Perfect Results

Making this dish is simple, but here are a few secrets for elevating it:

• Let the pork come to room temperature before cooking so it cooks evenly.
• Use ripe but firm pears so they hold their shape while roasting.
• Don’t skip searing the tenderloin—this locks in flavor and adds texture.
• Baste with glaze halfway through roasting for an extra sticky-sweet coating.
• Let the meat rest before slicing to keep all those juices inside.

Kitchen Tools You’ll Need

This recipe doesn’t require anything fancy. Just a few basics:

Roasting Pan: A sturdy pan that can handle high heat is essential.

Meat Thermometer: Ensures your pork is perfectly cooked and juicy.

Small Saucepan: For warming the glaze ingredients together.

Tongs: Makes it easy to sear and flip the pork.

Sharp Knife: For clean slices when serving.

Ingredients in Maple-Glazed Pork Tenderloin with Roasted Pears

This dish comes together with just a few ingredients, each playing its part in balancing sweet and savory.

1. Pork Tenderloin: 1 to 1.5 pounds – the star of the dish, lean and tender.
2. Pears: 2 to 3 ripe but firm – they roast beautifully and add natural sweetness.
3. Maple Syrup: 1/4 cup – gives that rich, sticky glaze.
4. Dijon Mustard: 1 tablespoon – adds tang and depth to balance the sweetness.
5. Fresh Rosemary: 1 tablespoon, chopped – earthy, woodsy flavor that complements both pork and pears.
6. Garlic Cloves: 3, minced – brings aromatic richness.
7. Olive Oil: 2 tablespoons – used for both searing and roasting.
8. Salt: 1 teaspoon – to enhance all the flavors.
9. Black Pepper: 1/2 teaspoon – a subtle kick of heat.

Ingredient Substitutions

Need to make a few swaps? No problem.

Pears: Apples work just as well, especially Honeycrisp or Pink Lady.

Maple Syrup: Use honey if needed, though the flavor will be slightly different.

Dijon Mustard: Stone-ground mustard can be used for a more textured glaze.

Fresh Rosemary: Try thyme or sage for a different herbaceous note.

Ingredient Spotlight

Maple Syrup: This pure golden syrup is more than just pancake topping. It brings deep caramel notes and a subtle smokiness that enhances savory meats beautifully.

Pears: When roasted, pears soften and their sugars concentrate, offering a melt-in-your-mouth bite that’s both sweet and earthy.

Instructions for Making Maple-Glazed Pork Tenderloin with Roasted Pears

Cooking this dish is as enjoyable as eating it. Here’s how it all comes together:

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C) and lightly oil your roasting pan.
2. Combine Ingredients:
   In a small saucepan, combine maple syrup, Dijon mustard, chopped rosemary, garlic, salt, and pepper. Warm gently over low heat to blend the flavors.
3. Prepare Your Cooking Vessel:
   Arrange pear wedges in the roasting pan. Drizzle with a little olive oil and season with salt.
4. Assemble the Dish:
   Pat the pork dry and sear it in a hot skillet with olive oil until browned on all sides, about 2 to 3 minutes per side. Place the seared tenderloin over the pears in the pan.
5. Cook to Perfection:
   Brush half of the glaze over the pork. Roast in the oven for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C). Halfway through, baste with remaining glaze.
6. Finishing Touches:
   Remove from oven and let the pork rest for 5 to 10 minutes before slicing.
7. Serve and Enjoy:
   Slice pork into medallions and serve with roasted pears on the side, drizzled with any pan juices.

Texture & Flavor Secrets

This dish delivers a medley of contrasts. The pork is tender and juicy, the glaze sticky and sweet, and the pears soft with caramelized edges. The rosemary and garlic infuse everything with warmth while the mustard adds just enough sharpness to balance it all out.

Cooking Tips & Tricks

Here are a few helpful notes to keep things smooth in the kitchen:

• Preheat your pan for a better sear.
• Don’t overcrowd the roasting pan or the pears won’t brown.
• Let the glaze simmer a bit for a thicker coating.
• Resting the pork is key for keeping it moist.

What to Avoid

Steer clear of these common slip-ups:

• Overcooking the pork: Use a meat thermometer and pull it at 145°F.
• Using overly ripe pears: They’ll fall apart during roasting.
• Skipping the sear: This step adds flavor and texture.

Nutrition Facts

Servings: 4
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can make the glaze a day ahead and store it in the fridge. Roast the pork and pears fresh for best texture, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the oven or microwave. This dish doesn’t freeze well due to the pears becoming mushy.

How to Serve Maple-Glazed Pork Tenderloin with Roasted Pears

This dish is stunning on a large serving platter, garnished with extra rosemary sprigs. Serve with buttery mashed potatoes, wild rice, or a crisp green salad. For a cozy dinner party, pair it with roasted Brussels sprouts and a warm grain bowl.

Creative Leftover Transformations

Make the most of your leftovers with these ideas:

• Slice thin and layer into a sandwich with arugula and goat cheese.
• Add to a salad with walnuts and balsamic vinaigrette.
• Toss into a grain bowl with quinoa, spinach, and a touch of maple vinaigrette.

Additional Tips

• For extra caramelization, broil the dish for the last 2 minutes.
• Let pears cool slightly before serving so they don’t overpower the pork.
• Use a pan with higher sides to keep all those lovely juices contained.

Make It a Showstopper

Plate the sliced pork in a fan shape, nestle the roasted pears around it, and drizzle everything with pan juices. Sprinkle with fresh rosemary and a crack of pepper for a restaurant-worthy presentation.

Variations to Try

• With Apples Instead: Swap pears for apple wedges for a crispier texture.
• Spicy Kick: Add a pinch of red pepper flakes to the glaze.
• Herbed Version: Use a mix of thyme and sage along with rosemary.
• Pan Sauce Finish: Deglaze the roasting pan with a splash of broth to make a quick sauce.
• Add Veggies: Toss in halved Brussels sprouts or carrots for a one-pan meal.

FAQ’s

Q1: Can I use chicken instead of pork?

Yes, chicken thighs or breasts work well. Adjust cooking time as needed.

Q2: How do I know when the pork is done?

Use a meat thermometer. It should read 145°F at the thickest part.

Q3: Can I make this dish vegetarian?

You could try substituting the pork with tofu or a hearty vegetable like roasted cauliflower.

Q4: What kind of pears are best?

Bosc or Anjou hold their shape well during roasting.

Q5: Can I make the glaze ahead of time?

Absolutely. It stores well in the fridge for up to 3 days.

Q6: What can I serve with this?

Mashed potatoes, roasted veggies, or a green salad are great sides.

Q7: How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days.

Q8: Can I freeze this?

Freezing isn’t ideal due to the texture change in pears.

Q9: Can I use dried herbs?

Yes, but use less—about 1 teaspoon of dried rosemary instead of fresh.

Q10: Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your mustard brand.

Conclusion

This Maple-Glazed Pork Tenderloin with Roasted Pears is one of those dishes that looks impressive, tastes incredible, and yet comes together with ease. Whether you’re making it for a cozy night in or hosting friends for dinner, it’s bound to win hearts. Trust me, you’re going to love this.

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