Easy Roasted Pork Tenderloin Recipe

• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon dried thyme
• 1 (1- to 1-1/2-pound) pork tenderloin
• 2 tablespoons vegetable oil
• 8 ounces fresh figs (about 6 medium), halved lengthwise
• 1 ripe but firm medium Comice pear, halved, cored, and sliced 1 inch thick

1. Heat the oven to 450 degrees F and arrange a rack in the middle.
2. Place the measured salt, oregano, measured pepper, and thyme in a small bowl and mix to combine; set aside.
3. Trim the tenderloin of any silver skin and pat it dry with paper towels.
4. Using your hands, rub the tenderloin all over with 1 tablespoon of the oil, sprinkle it with all of the spice mixture, and rub until its evenly coated.
5. Heat the remaining tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium-high heat until shimmering.
6. Add the pork and cook, turning occasionally, until evenly browned all over, about 8 to 12 minutes total.
7. Turn off the heat.
8. Scatter the figs and pears in an even layer around the pork and season the fruit with salt and pepper.
9. Place the skillet in the oven and cook until the pork is deeply browned and an instant-read thermometer inserted into the thickest part registers 145 degrees F to 150 degrees F, about 12 to 15 minutes.
10. Remove the pan from the oven, transfer the pork to a clean cutting board, and allow it to rest for at least 5 minutes.
11. Transfer the figs and pears to a serving bowl.
12. To serve, cut the pork into 1/2-inch-thick slices, passing the figs and pears on the side.

kosher salt, oregano, freshly ground black pepper, thyme, pork tenderloin, vegetable oil, fresh figs, pear

Taken from www.chowhound.com/recipes/easy-roasted-pork-tenderloin-30445 (may not work)