How to Make: One Pan Sweet Potato & Pear Pork Tenderloin

Preheat the oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels and season it with salt, pepper, garlic powder, onion powder, and thyme.

In a large oven-safe skillet, heat the olive oil over medium-high heat.

Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

Remove the pork from the skillet and set aside.

Add the chicken broth and balsamic vinegar to the skillet, scraping up any browned bits from the bottom.

Return the pork tenderloin to the skillet, spooning some of the liquid over the top.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.

Slice the pork tenderloin and serve with the pan juices.

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