Herb-Roasted Pork Tenderloin with Pears
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2008
- 2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme, minced
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 Bartlett pears, quartered and cored
Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.