Let your oven do the work (and cut down on dirty dishes) with this simple, sheet pan pork tenderloin recipe featuring pears, beets and just a bit of bold gorgonzola. So speedy, but surprisingly elegant!
- 1 ½ lb. (approx.) trimmed pork tenderloin, unseasoned
- 1 ½ lbs. fresh beets
- 1 ½ lbs. Bosc pears
- 2/3 cup Litehouse® Pear Gorgonzola Dressing
- Salt & pepper to season
- 2 ounces Litehouse® Gorgonzola Crumbles
- Preheat oven to 425°F. Line rimmed baking sheet with parchment paper or foil. Brush lightly with oil or spray with non-stick cooking spray if using foil.
- Place pork tenderloin in center of baking sheets and use silicone brush to coat with 2 tablespoons of Litehouse® Pear Gorgonzola Dressing.
- Wash and dry pears and cut into thick slices lengthwise, removing seed core and stem. Toss in bowl and coat with approximately ¼ cup of Litehouse® Pear Gorgonzola Dressing. Pour out of bowl alongside pork tenderloin on baking sheet, in single layer.
- Wash, dry and cut off root end of beets. Cut into big, bite-sized pieces. Place into bowl and coat with remaining ¼ cup Litehouse® Pear Gorgonzola Dressing. Pour out of bowl alongside pork tenderloin on remaining empty side of baking sheet, in single layer.
- Season everything on baking sheet with salt and pepper to taste.
- Place in center rack of oven and roast for 25 – 25 minutes. Use an instant-read thermometer to check the temperature before removing.
- Cover with foil and allow to rest for 3-10 minutes before slicing. If beets don’t seem “done” yet (perhaps you’ve cut too thick), they may be returned to the oven during the “rest” period.
- To serve, slice tenderloin with roasted pears and veggies, garnishing with Litehouse® Gorgonzola Crumbles