Roasted pork tenderloin with pears and honey-mustard glaze

Roasted pork tenderloin with pears and honey-mustard glaze

Pork tenderloin is rubbed with a blend of smoky spices, then nestled among Bosc pears that caramelize to sweet perfection. A homemade Dijon honey-mustard glaze tops off this easy roasted pork tenderloin recipe and doubles as a delicious dipping sauce at the table.

Yield: 6 servings
Nutrition facts: Per serving: 331 calories, 8.6 g fat, 34 g carbohydrates (4.1 g fiber), 31 g protein

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1½ tsp. coarse (kosher) salt
2½ tsp. paprika
1 tsp. plus 1 Tbsp. sugar
½ tsp. pepper
¼ tsp. nutmeg
2 pork tenderloins (about 1 lb. each)
1 Tbsp. olive oil
3 firm-ripe Bosc pears, each cut into 6 wedges
2 tsp. lemon juice
¼ cup Dijon mustard
¼ cup honey


  1. Preheat oven to 375°F. In small bowl, stir together salt, 1½ teaspoon paprika, 1 teaspoon sugar, pepper and nutmeg. Rub mixture all over pork.
  2. Pour oil into 9-by-13-inch pan. Preheat in oven 5 minutes. Meanwhile, toss pears with lemon juice and 1 tablespoon sugar. Place pork and pears (and juices) in pan. Roast 25 minutes.
  3. Stir together mustard, honey and remaining 1 teaspoon paprika. Separate into two bowls, one for basting and one for serving.
  4. After 25 minutes, brush with baste and roast 5 minutes or until pork is cooked through but still juicy. Let stand 5 minutes. Slice and serve with honey-mustard mixture.