Customer Favorite

Pork Tenderloin with Roasted Pears

with green beans and garlic-thyme sauce

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

We thought long and hard about what would be the best meat to pair pear with, and long and hard on how to best make that corny pun, too. We think we've got at least a pair of aces, if not a full house of flavor with this succulent pork tenderloin dazzled by a garlic-thyme sauce. But the proper forkful of this meal must have that subtle sweet pear, roasted with green beans and shallot. Pork and pear, what a pair!

Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.

In Your Box (serves 2)

  • 8 oz. Green Beans
  • 1 Bosc Pear
  • 1 Shallot
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 14 oz. Pork Tenderloin
  • 2 tsp. Chicken Base
  • Info
    1 oz. Butter
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off green beans. Cut into 1" pieces. Core pear and cut into ½" slices. Peel and halve shallot. Cut into ¼" slices. Mince garlic. Stem and mince thyme. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Start the Green Beans and Pear

    Start the Green Beans and Pear

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add green beans, pear, shallot, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Stir occasionally until lightly charred, 5-7 minutes. If using chicken breasts, stir occasionally until lightly charred, 7-10 minutes. Transfer vegetables to prepared baking sheet and spread into a single layer (some overlap is ok). Reserve pan; no need to wipe clean.

  • Step 3 - Sear the Pork

    Sear the Pork

    Return pan used to start green beans and pear to medium-high heat. Add 1 tsp. olive oil and pork tenderloin to hot pan. Cook until browned on two sides, 3-4 minutes per side. If using chicken, cook until browned, 2-3 minutes per side.

  • Step 4 - Roast the Pork, Green Beans, and Pear

    Roast the Pork, Green Beans, and Pear

    Place pork tenderloin on top of green beans and pear. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. If using chicken breasts, follow same instructions and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Rest pork at least 5 minutes, then slice if desired. Reserve pan; no need to wipe clean. While pork rests, make sauce.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear pork tenderloin to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Cook until fragrant, 30-60 seconds. Stir in ¼ cup water and chicken base. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Season with ¼ tsp. salt and a pinch of pepper. Plate as pictured on front of card, placing pork on sauce. Bon appètit!

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