This is actually a recipe I made earlier in the week, but I haven’t had time to do a post until tonight so here it goes. I like to make a pork tenderloin because there are so many things you can do with it. Also, they don’t often take a real long time to cook,so they are great weeknight meal when you don’t have a lot of time to put a dinner together. This one comes from Williams-Sonoma and is a simple one with a nice glaze and you can use some fruit along with it. I actually added some apple to this one since I only had two pears on hand and I think they added a nice flavor to the dish.
Glazed Pork Tenderloin with Pear and Thyme
1 pork tenderloin, about 1 pound, trimmed of excess fat
Salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 red onion, cut into wedges
4 Bosc pears, cored and each cut into 8 wedges
2 tablespoons honey
1 tablespoon balsamic vinegar
Leaves from 12 fresh thyme sprigs
Preheat the oven to 400 degrees.
Season the pork tenderloin well with salt and pepper. In a ovenproof saute pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, about 6 to 8 minutes total. Transfer to a plate.
Add the onion and pears to the pan and saute 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 about a 1/2-inch thick. Divide the pork, pears and onion wedges among 4 individual plates and drizzle with the glaze from the pan and serve immediately.
This was a very tasty and quick meal to make. I served it with some roasted potatoes to keep it very simple.
That’s all there is to it. not much of a recipe I know, but it’s great for a middle of the week meal when you need something fast and simple. I’ll have some recipes this week of things I am making, including a rack of pork, split pea soup, some mini donuts, and more. Check back later in the week to see what’s cooking. until then enjoy your evening and enjoy your meal!