Herb-Roasted Pork Tenderloin with Pears
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple. And with only five ingredients, this clever dinner keeps your stress level (and grocery bill) low.
Everyday Food, November 2008
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.