Glazed Pork Tenderloin with Pear and Thyme

My autumnal obsession with pork continues!  I'm going to try this recipe from Williams-Sonoma this weekend.  I love recipes that only require a few staple ingredients that you already have in your pantry!

Glazed Pork Tenderloin with Pear and Thyme

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

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.