Pork Tenderloin with Pears
Roasting pears can elevate this simple pork tenderloin recipe to a fan favorite. Bosc pears are the perfect addition for roasting because of their subtle sweet and earthy flavor.
Recipe Created By: Meg Raines
YIELD: 4 servings
- 1 (1 lb.) pork tenderloin, trimmed of fat
- Salt and pepper to taste
- 1 tablespoon high-heat oil, such as canola or grapeseed oil
- 2 large shallots, peeled and sliced into 4 wedges each
- 2 Bosc Pears, cored and cut into 8 wedges each
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh thyme leaves
- Preheat an oven to 400° Season the pork tenderloin with salt and pepper.
- Heat the oil a large ovenproof sauté pan over medium-high heat, until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.
- Add the shallots and pears to the pan and sauté for 2 minutes. Return the pork to the pan, drizzle with the maple syrup and balsamic vinegar, sprinkle thyme leaves over the top. Transfer to the oven and roast 15 to 20 minutes, until the internal temperature of the pork reaches 145°or the juices run clear when the pork is pierced with a knife.
- Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick and serve with roasted pears and shallots. Drizzle with the glaze from the pan and serve immediately.