A Squared: Friday Finds: Glazed Pork Loin with Pear & Thyme

Friday, August 2, 2013

Friday Finds: Glazed Pork Loin with Pear & Thyme

Have you ever noticed that when pork tenderloin goes on sale it's always buy one, get one free? I love a good deal, so you know I am not going to pass that up. Well, when I opened my freezer this weekend I noticed that I had three whole pork tenderloins in there... oops!  I guess it's time make a tenderloin.

One of my favorite ways to prepare pork tenderloin is grilled with a simple glaze that my mom always makes for dinner in the summer. This time around I decided to try something different and found this amazing recipe in Cooking for Friends by by Alison Attenborough and Jamie Kimm. I love the combo of pork and fruit, so I was anxious to try this one. This recipe is shockingly easy to prepare. After cutting the pears and the onions, it is actually really low maintenance. I'd absolutely serve it to company, as the title of the cookbook suggests.

And the flavors are unbelievable! The balsamic, honey, and thyme combined with the cooking liquids are magic. This one is even Alex approved!

  • 1 pork tenderloin, about 1 lb. trimmed of excess fat
  • Kosher salt and ground black pepper, to taste
  • 1 Tbs. extra virgin olive oil
  • 1 medium red onion, cut into 1/8-inch wedges
  • 4 Forelle or Bosc pears, cored and cut into 8 wedges each *I used Bosc
  • 2 Tbs. honey
  • 1 Tbs. balsamic vinegar
  • Fresh thyme leaves from about 12 sprigs

Preheat oven to 400 degrees. Season pork with salt and pepper.

In an ovenproof saute pan over medium-high heat, warm olive oil until shimmering. Sear pork, turning occasionally, until well browned, 6-8 minutes total. Transfer pork to a plate. Add onion and pears to pan and saute for 1 minute. Return pork to pan and drizzle with honey and vinegar. Scatter thyme leaves in pan. Place in oven and roast until juices run clear when pork is pierced with a knife, 15-20 minutes.

Remove pork from oven and let rest for 5 minutes. Cut into slices 1/2-inch thick. Divide pork and pears among 4 serving plates, drizzle with glaze from saute pan and serve.

1 comment:

  1. Our plates turned out a little monochromatic (oops!), but they were definitely yummy!


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