This easy roast pork gets great flavor from our Slow Roasted Garlic and freshness from a crisp pear salad. Add the optional pan sauce and it's fancy enough for a fall dinner party. Plus, the recipe cooks 2 pork tenderloins, so you can use the leftovers tomorrow!

What you need

2 large pork tenderloins (about 2 ½ pounds total)
coarse salt and ground pepper
2 tablespoons Tessemae’s Slow Roasted Garlic
3 Bosc pears
3 endive
¼ cup chopped walnuts
1/4 cup, plus 1 tablespoon Tessemae’s Cracked Pepper
 
Optional Pan Sauce:
1 tablespoon Tessemae’s Slow Roasted Garlic
1 tablespoon Dijon mustard
½ cup apple cider

What to do

Heat your oven to 450. Season the pork with salt and pepper. Heat 1 tablespoon of the Cracked Pepper in a large, heavy skillet over medium high. Add the pork tenderloins. (You may need to curve them along with the side of the pan to fit.) Sear the meat until browned on all sides, about 5 minutes total. Turn off the burner and use a spoon to spread 1 tablespoon Slow Roasted Garlic over each tenderloin.

Transfer the skillet with the pork to the oven and roast until an instant read thermometer inserted in the thickest end registers 145F, 25 to 30 minutes. While the pork roasts, cut the pears into sticks and toss with the endive, walnuts and ¼ cup Cracked Pepper.

Remove the pork from the oven and transfer to a cutting board. Let rest at least 5 minutes before slicing. If making the pan sauce, stir the Slow Roasted Garlic, Dijon, and apple cider into the pan drippings (watch out for the hot pan handel!). Simmer over medium heat until reduced to a sauce consistency, about 3 minutes.

Serve the 1½ of the pork tenderloins with the sauce and the salad. Reserve half of one tenderloin for the leftover recipe tomorrow.

 
 
Serves 4 (Plus Leftovers for tomorrow)