ONE PAN ROASTED PORK WITH SWEET POTATO, PEAR, APPLE AND GARLIC

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort.

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic… oh, yes! That’s a super long name for a feast in one pan, which can be on your table in 40 minutes. We all need these easy peasy time saving solutions in our lives, especially if they taste as delicious as they sound! And nobody, but you, dear cook, has to know that it was a truly no effort meal – let them enjoy and do the dishes after!

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort. One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort.

I know a few people, who in fear of overcooking pork try to stay away from having to deal with anything above bacon. Bless… Yes, it is easy to overcook this fairly dense meat and I did it too. With pork tenderloin on the other hand it is not such a big deal really.

If you roast the pork at 338 F (170C) for 7-8 min per every 100g you’ll end up with a lovely and just cooked, equals soft, juicy and flavourful meat everyone will enjoy. For my one pan roasted pork tenderloin with sweet potato, pear, apple and garlic the cooking time and the temperature are the same as for the meat, provided that the veg and fruit is cut into smallish pieces.

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort.

Ingredients of the one pan roasted pork tenderloin with sweet potato, pear, apple and garlic

The ingredients of the one pan roasted pork tenderloin with sweet potato, pear, apple and garlic are in a nicely balanced flavour medley, but there is always room for experiments according to your preference. The sweet potato can be replaced with any other potato, carrots or parsnip, turnip or celery root. Add some broccoli for a splash of green, or cauliflower if you like it better.
I wouldn’t compromise or change garlic for onions or leeks though. Roasted garlic cloves with their nutty, buttery and caramel notes really complement any sweetish vegetable, pears or apples and brings this lovely dish together. Remember that garlic, when roasted loses most of its pungency, but retains all of the fabulously complex and rich flavour.

ONE PAN ROASTED PORK WITH SWEET POTATO, PEAR, APPLE AND GARLIC RECIPE
Author: 
Recipe type: One pan cooking
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 pork tenderloin - 1lb |16 oz| 450g
  • 2 tablespoons Italian seasoning
  • 4 tablespoons olive oil
  • 1 pear, unpeeled, sliced lengthwise into ½ inch thick pieces
  • 1 apple, unpeeled, sliced lengthwise into ½ inch thick pieces
  • 5 garlic cloves - quartered with wrappers one
  • 1 cup sweet potato sliced into 1 inch by ½ inch pieces
  • Salt & pepper
Instructions
  1. Preheat oven to 338 F (170C).
  2. Coat 9 inch by 9 inch oven pan in olive oil.
  3. Pat dry your pork tenderloin and brush generously with olive oil. Season with salt and pepper and sprinkle Italian seasoning all around. Place the pork tenderloin in the pan.
  4. Slice your vegetables and to very small pieces, about ½ garlic clove size works best (don’t peel them, not even garlic), and add them to the pan with the pork.
  5. Pork tenderloin which weighs 1 lb |16 oz| 450g should be roasted for 28-32 minutes (or 6-7 min per every 0.22 lb|3.5 oz|100g of meat).
  6. Remove the pork pan from the oven and rest the meat for 5 minutes before slicing to ½ inch pieces and serving with the roasted veg.

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort.

One pan roasted pork tenderloin with sweet potato, pear, apple and garlic is a delicious meal, ready in 40 min and with hardly any effort.
    • Hi Paula, I’d omit garlic on this occasion as minced garlic will overcook and taste bitter or burn. This dish is designed to use whole garlic cloves.

  1. Made this tonight. Took the advice of adding seasoning to the potatoes. Very, very tasty. But do make sure you cut the taters small. A few bigger pieces weren’t done so I threw just those back in the oven while I ate. Excellent recipe!

  2. Made this over the weekend. Let me start by saying, “Wow.” I’ll also call attention to the fact that there weren’t ANY leftovers. I’ve literally never had a tenderloin that cooked so perfectly. That being said, I would totally make this again and again buuuutt (there’s always a but) I would toss the sweet potatoes in a tbs or so of olive oil next time and maybe some dried sage. The reason for this is they were the only part of the dish that was bland and the consistency was a little odd. I’m not sure if this was because my pears weren’t as ripe as they should have been (they weren’t) or because my pork didn’t let off as much juice as I’d hoped, but nonetheless, the sweet potatoes def needed a little work from our dish. Obviously, this didn’t break the meal, it’s just something I would take caution to the next time.
    Thanks so much for sharing this recipe! It’s def. going down as an easy family favorite dinner!!

    • I’m so glad you and your family enjoyed it and found time to drop me a line about it! Tossing the sweet potatoes in oil with dried herbs is a great idea and I will certainly do it myself next time I cook this dish. Pears add the sweet and juicy twist and they do need to be nice and ripe. This is where some of the juice/natural sauce will come from. Anyways, thanks again for trying it out and I’m glad to hear you like it enough to add to your menu 🙂

  3. I never EVER comment on blogs, but this recipe was so amazing I had to. So flavourful, and super easy. Will be putting it in regular rotation. Thank you!

    • There are no stupid questions!:) No, I didn’t cover it and cooking it in a glass dish won’t make any difference.

  4. Made this last night and it was wonderful! The pork was so flavorful and the apples and pears were so delicious roasted. The juice on the bottom of the pan was drizzled over the top after and I think that made it more flavorful. I think next time, I will completely leave out the sweet potatoes and maybe do them differently on the side, it was good but not nearly as good as the pears and apples… and I’m shocked to say that because I love sweet potatoes and try to limit the amount I eat.

    Thanks for the simple, super quick meal for my weeknight rotation.

    • I’m so glad you like it! BTW – I know exactly how you feel about the sweet potatoes – I love them too! Eh, these naughty carbs!

    • Hmm… good question – I haven’t had a chance to cook it in a crockpot yet. My worry would probably be the fruit, which could turn into mash after such long time. I will give it a go at some pint though! If you do it before me, please let me know!

  5. One pan is so smart. I made this but used a Scarborough Faire blend (get it?) and it was really tasty. Bite size is the key for the potatoes and I roasted at 340 degrees for 20 mins and then up to 390 for another 20 to caramelize the sweet potatoes a bit. Everything was even Steven cooked. I am hosting a church dinner group (for 10) in November and this is on the list and I’ll quadruple everything to feed them (and have leftovers!) A light coating of dijon may make the pork a little more interesting. Thanks for a keeper.

  6. The veggies were hard and undercooked. I would recommend cooking the veggies separately and about an hour with some sort of fluid so they dont dry out. I did 40 mts as above and they were still way undercooked. Great idea tho. We will have it again.

    • Dear Tammy, I cooked this recipe many times and slicing your vegetables to small pieces helps with cooking them through properly in the same amount of time the pork needs to cook to perfection. Please refer to the recipe and pictures in the post for the best results.

    • Hi Leigh,

      Sure you can, drop about 1 minute of cooking time per every 100g of your pork tenderloin. At the end of cooking slice a piece off and see if you’re happy with the colour of the meet and juices – you can always return to to the oven for an extra few minutes if required. /If you’re using a meat thermometer – the internal temperature of pork tenderloin cooked to medium (it’s is lovely, soft and juicy), is 150 – 155F (65 – 68C)./