Updated Nov 24, 2014Chatelaine
- Preheat oven to 450F (230C). Line a rimmed baking sheet with foil, then spray with vegetable oil. Place pork in centre of foil. Coat all sides of meat with Dijon, then sprinkle rosemary overtop. Slice pears in half, lengthwise. Cut out and discard cores. Drizzle pear halves with maple syrup and rub syrup into flesh. Lay pears, cut side up, around pork. Roast in centre of oven until a thermometer inserted into thickest part of meat reads 155F (70C), 20 to 25 min. Let meat stand 5 min, then thickly slice. Great with roasted sweet-potato wedges and steamed broccoli.
Think it isn’t possible to put a roast on the table in under 30 minutes? Think again. This delicious tenderloin, sided with maple syrup?drizzled pears, makes a great weeknight meal.