Balsamic Roasted Pork Tenderloin and Pears

Since I was out of work yesterday being a great citizen, my work today was slightly hectic. And by slightly I mean I was running around like a chicken with my head cut off.

My friends and I often send each other, photos, videos or articles of things we find funny, interesting or heartwarming.

Most of the time, I take a gander but sometimes I’m crazed at work and forget to take a gander.

At the end of the workday today, my good friend Morgan sent me the link to a website about a bird name Alex.

Normally, at the end of a frantic day I would just ignore the link and never bring it up again. But for some reason, I decided I wanted to read this little story about a linguistics research bird so I forwarded myself the link.

While waiting for Albert to finish cooking dinner (I really do most of my cooking on Tuesdayz) I read all about this amazing parrot.

Why am I telling you this? Because it was freaking awesome. See for yourself here.

It just goes to show you that there is so much out there we don’t know about the world and everything.

But with everything we read, or experience, or cook we learn a little more.

You will need…

2 lbs pork tenderloin

3 bosc pears, halved

2 tablespoons olive oil

1 tablespoon thyme, finely chopped plus a few extra springs for roasting

2 garlic cloves, minced

2 tablespoons Dijon mustard

3 tablespoon balsamic vinegar plus ¼ cup for roasting

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl combine the garlic, thyme, mustard, balsamic and salt and pepper. Mix the ingredients well.

Rub half of the mixture all over the pork.

Then, heat the olive oil in a large oven safe pan over high heat.

When the oil is very hot, add the pork to the pan and sear until the pork is golden on all sides. About 8 minutes.

After the pork has been seared use a spoon to drizzle the pork with the remaining mustard and vinegar mixture.

Add the pears, remaining thyme and balsamic to the pan and pop it in the preheated oven. (Do not do what I did and use an aluminum foil roasting pan. It will mess up your cook time.)

Cook until the pork has reach 137 degrees F. About 15 minutes.

Remove the pork from the pan, cover it with aluminum foil and let it rest for 10 minutes.

Slice the pork into ¾ inch slices.

Place a couple of slices of pork and a pear on the plate.

Drizzle the pork with the pan juices and serve.

Love and Beer Floats

Angela 

Balsamic Roasted Pork Tenderloin and Pears

2 lbs pork tenderloin

3 bosc pears, halved

2 tablespoons olive oil

1 tablespoon thyme, finely chopped plus a few extra springs for roasting

2 garlic cloves, minced

2 tablespoons Dijon mustard

3 tablespoon balsamic vinegar plus ¼ cup for roasting

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a small bowl combine the garlic, thyme, mustard, balsamic and salt and pepper. Mix the ingredients well.

Rub half of the mixture all over the pork.

Then, heat the olive oil in a large oven safe pan over high heat.

When the oil is very hot, add the pork to the pan and sear until the pork is golden on all sides. About 8 minutes.

After the pork has been seared use a spoon to drizzle the pork with the remaining mustard and vinegar mixture.

Add the pears, remaining thyme and balsamic to the pan and pop it in the preheated oven.

Cook until the pork has reach 137 degrees F. About 15 minutes.

Remove the pork from the pan, cover it with aluminum foil and let it rest for 10 minutes.

Slice the pork into ¾ inch slices.

Place a couple of slices of pork and a pear on the plate.

Drizzle the pork with the pan juices and serve.