Roast Pork Tenderloin with Thyme-Scented Peaches

This was very tasty. The fruit was called "thyme-scented", but it was really the garlic that was the stand-out flavor. I never knew how delicious garlic roasted peaches could be.

Roast Pork Tenderloin with Thyme-Scented Peaches
A variation on this recipe from Cooking Light


  
2 1/2 tablespoons olive oil, divided  
1 (1-pound) pork tenderloin  
3/4 teaspoon kosher salt, divided 
1/2 teaspoon freshly ground black pepper, divided  
1 pound small, ripe peaches, quartered and pitted (about 6) 
2 tablespoons honey 
1 garlic clove, minced 
2 teaspoons chopped fresh thyme

Preheat oven to 500°F.

Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook for 15 minutes or until a thermometer registers 145°F. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

Preheat broiler to high.

Without cleaning pan, arrange peaches, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush peaches evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil peaches 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.