Looking to impress at your next dinner party? This herb roasted pork tenderloin with pears is the jaw-dropping main dish you need.
- 2 lbs pork tenderloin, trimmed of any fat
- 2 cloves garlic, sliced very thin
- 1 Tbsp fresh thyme leaves, plus 3 sprigs, divided
- Freshly ground black pepper
- 1 Tbsp olive oil
- 2 Bartlett pears, quartered and cored
- 2 tsp cold water
- 1 tsp cornstarch
- 2 sprigs fresh rosemary
- 1/3 cup white wine (I used pinot grigio)
- 2/3 cup chicken stock
- Preheat oven to 400˚F.
- Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
- Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
- Transfer pork and pears to a serving platter, and tent with foil to keep warm.
- Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
- In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
- Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
- Slice the meat, then serve immediately, with sauce and a few pieces of pear.
- Category: Pork
- Method: Baking
- Cuisine: Dinner
Keywords: pork, pork tenderloin, hasselback, pears