- Prep time
- 30 minutes PT30M
- Cook time
- 15 minutes, plus 5 minutes resting PT15M
- 2 servings
With a pleasantly sweet-tart taste and enticing aroma, quince is best eaten when cooked. Allow it to caramelize, along with yams and shallots, for a tasty side to roasted pork tenderloin that's anything but run-of-the-mill.
- 1 pork tenderloin, silver skin removed
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- Salt and black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 yam, peeled and cut into 2-inch wedges
- 2 quinces, peeled and cut into wedges
- 2 shallots, sliced thin
- 3 ounces mixed greens
Heat oven to 400°F. Season the pork with the thyme, rosemary, salt and pepper. Heat a large cast iron or heavy-bottomed, oven-safe sauté pan on medium-high heat. Add 2 tablespoons olive oil. Sear the tenderloin until well browned on all sides.
Add the yam, quince and shallots in a single layer next to the pork and place the entire pan in the oven. Let roast for 5–7 minutes or until the pork reaches an internal temperature of 145°F. Remove the pork from the pan and let rest.
Toss the quince and yam and place back in the oven until both are tender and caramelized. Toss the mixed greens with the remaining 1 tablespoon olive oil and season with salt and pepper. When the quince mixture has caramelized, place on a serving plate, topped with the pork tenderloin and accompanied by the mixed greens.