Honey Dijon Glazed Pork Tenderloin with Caramelized Pears and Rosemary Butter

Tender, juicy, and kissed with a glossy honey Dijon glaze, this pork tenderloin feels like something straight out of a fine bistro — yet it’s wonderfully simple to make at home. The caramelized pears bring a soft, golden sweetness that balances the savory rosemary butter drizzle in the most divine way. Every bite melts with warmth and flavor, making this a showstopping centerpiece for holidays, dinner parties, or any evening that deserves a touch of elegance.

Ingredients

For the Pork:

1 pork tenderloin (about 1 to 1½ lbs)

2 tbsp olive oil

1 tbsp Dijon mustard

2 tbsp honey

2 tsp apple cider vinegar

2 cloves garlic, finely minced

1 tsp fresh thyme (or ½ tsp dried)

1 tsp salt

½ tsp black pepper

For the Caramelized Pears:

2 ripe pears, sliced thick (Bartlett or Bosc work best)

1 tbsp butter

1 tbsp brown sugar

A pinch of cinnamon

A tiny splash of lemon juice

For the Rosemary Butter Drizzle:

2 tbsp unsalted butter

1 sprig fresh rosemary

Pinch of sea salt

Directions

Preheat & Prepare:

Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.

Make the Glaze:

In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic, thyme, salt, and pepper. Rub the mixture generously over the pork.

Sear to Golden:

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.

Roast to Perfection:

Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 5–10 minutes before slicing.

Caramelize the Pears:

While the pork rests, melt butter in a separate skillet over medium heat. Add pear slices, brown sugar, cinnamon, and lemon juice. Cook until tender and golden, flipping occasionally — about 5 minutes.

Rosemary Butter Drizzle:

In a small saucepan, melt butter with the rosemary sprig and a pinch of sea salt. Let it gently bubble for 2–3 minutes to infuse.

Assemble & Serve

Slice the pork tenderloin into medallions, arrange on a platter with caramelized pears, and drizzle with warm rosemary butter. Optional: sprinkle with extra thyme leaves or flaky salt.

Serving Tip

Pair with my garlic mashed potatoes or a rustic wild rice pilaf, and a crisp white wine (like a Chardonnay or Pinot Grigio) for a full, elegant dinner.

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