Gorgonzola Pork Tenderloin with Beets and Pears Recipe

Serves 6 | Finish in 35 minutes

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


  1. 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.
  2.  Place pork tenderloin in center of baking sheets and use silicone brush to coat with 2 tablespoons of Litehouse®  Pear Gorgonzola Dressing.
  3. 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.
  4. 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.
  5. Season everything on baking sheet with salt and pepper to taste.
  6. Place in center rack of oven and roast for 25 – 25 minutes. Use an instant-read thermometer to check the temperature before removing.  
  7. 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.
  8. To serve, slice tenderloin with roasted pears and veggies, garnishing with Litehouse®  Gorgonzola Crumbles

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