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DINNER is meant to be enjoyed, and cooked in a SINGLE pan whenever possible 😀  I want to make JUST ONE  fantastic dish that is so flavorful and satisfying that it can stand alone or simply be paired with a salad or FRESH rolls.  Now to be honest this takes 2 pans UNLESS you use a LARGE cast iron skillet which is my weapon of choice 😀 or at least an ovenproof skillet of some sort.

PORK TENDERLOIN with GREEN BEANS & ROASTED PEARSserves 2-4
2 pound pork tenderloin
1/2 pound green beans, washed, trimmed and cut
1-2 BOSC pears, cored and sliced
1 shallot, chopped
5-6 large mushrooms, cleaned and sliced
2-3 cloves garlic, minced
FRESH thyme sprigs, trimmed and chopped
1/3 cup chicken broth
1 1/2 teaspoons cornstarch
FRESH ground sea salt and black pepper
1 tablespoon teriyaki sauce
1 tablespoon avocado oil
1+1 tablespoon butter

• Preheat oven to 375°.
• Spray sheet pan with non-stick cooking spray and set aside.
• Heat avocado oil and butter in a large skillet over medium high heat.
• When sizzling, add shallots and green beans. Stir 3-4 minutes until beginning to soften and cghar.
• Season with FRESH ground salt and pepper.
• Add mushrooms and pears, sauteing 2-3 minutes more.
• With slotted spoon transfer to sheet pan.

• Pat tenderloin dry and generously season with FRESH ground sea salt and black pepper.
• Add tenderloin to the still hot pan and quickly sear on all sides.
• Transfer tenderloin to sheet pan. RESERVE PAN and EVERYTHING IN IT for sauce.
• Roast 13-15 minutes (140°).
• Remove from oven and tent with foil.
• Rest 5 minutes.

• Return pan to medium heat.
• Add garlic and thyme, cooking until fragrant.
• Whisk together the chicken broth and cornstarch until lump free.
• Add teriyaki sauce and chicken broth to pan, simmering until begins to thicken.
• Remove from heat and stir in 1 tablespoon of butter.
• Season to taste.
• Plate and ENJOY!