Pork Tenderloin with Green Beans and Roasted Pears
Ingredients
1 pork tenderloin (about 1 lb)
8 oz. fresh green beans, ends cut off and halved
2 pears, sliced
1 shallot, diced
3 cloves chopped garlic
3 sprigs fresh thyme, finely chopped
olive oil
2 pats butter
2 t. cornstarch, mixed with 1 oz chicken stock (to make a 'paste')
Preheat oven to 400 degrees. Pat tenderloin dry and season with salt & pepper [to taste]. Heat 2 t. olive oil in a large non-stick pan over medium-high heat. Add green beans, pears, shallot, 1/4 t. salt & pepper. Stir until slightly charred (about 4 minutes). Transfer onto a baking sheet (I usually cover the pan with a piece of aluminum foil slightly sprayed with Pam) and spread into a single layer. Sear the tenderloin in the same pan (no need to wipe or clean pan), along with an additional t. of olive oil, browning on all sides, about 3 minutes per side. Place the tenderloin on top of green beans and pears. Roast in hot oven about 22 minutes. Rest pork about 5 minutes before slicing or serving, While pork cools, add 1 t. olive oil, garlic, and thyme to skillet (same skillet that was used to sear meat - again, do not rinse or wipe clean), sautee`ing about 1 minute, Stir in about 4 oz warm water and cornstarch mixture, until slightly thickened. Remove from heat and swirl in butter; add a pinch of pepper. Slice tenderloin and arrange on a platter, with green bean/pear combo. Drizzle with sauce.
