Glazed Pork Tenderloin with Pear and Thyme
Combining juicy pork tenderloin with fresh pear slices and red onion, this simple dish is perfect for an autumn evening. Honey and balsamic vinegar form an appealing glaze on the meat.
- 1 pork tenderloin, about 1 lb., trimmed of excess fat
- Salt and freshly ground pepper, to taste
- 1 Tbs. extra-virgin olive oil
- 1 red onion, cut into 1/8-inch wedges
- 4 Forelle or Bosc pears, cored and each cut into 8 wedges
- 2 Tbs. honey
- 1 Tbs. balsamic vinegar
- Leaves from 12 fresh thyme sprigs
Preheat an oven to 400°F.
Season the pork tenderloin well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.
Add the onion and pears to the pan and sauté for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. Scatter the thyme leaves in the pan. Transfer to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.
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. Divide the pork, pears and onion wedges among 4 individual plates, drizzle with the glaze from the pan and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).