Glazed Pork Tenderloin With Pear And Thyme
Imagine tender, juicy pork tenderloin, perfectly seared and roasted alongside sweet caramelized pears and onions, all drizzled with a luscious honey-balsamic glaze. This delightful dish combines savory and sweet flavors with a hint of aromatic thyme, creating a culinary masterpiece that is sure to impress your dinner guests. Serve up this elegant meal for a special occasion or a cozy gathering at home - either way, it's bound to be a hit!
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 4.
Comments
No comments found.