Ingredients
2pork tenderloins
2garlic cloves
1tbspfresh thyme
coarse salt and ground pepper
1tbspolive oil
4Bartlett pears
Preparation
Preheat oven to 475 degrees F.
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 the pork, and cook, turning occasionally, for about 10 minutes, until golden brown on all sides.
Add pears to skillet. Transfer to oven, and cook for about 10 minutes, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees F.
Transfer pork and pears to a platter and let rest for 5 minutes.
Season the pan juices with salt and pepper, and pour into a gravy boat or small bowl.
Slice the pork, and serve with pears and pan juices.
