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1
Heat the oven to 450 degrees F and arrange a rack in the middle.
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2
Place the measured salt, oregano, measured pepper, and thyme in a small bowl and mix to combine; set aside.
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3
Trim the tenderloin of any silver skin and pat it dry with paper towels.
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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.
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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.
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6
Add the pork and cook, turning occasionally, until evenly browned all over, about 8 to 12 minutes total.
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7
Turn off the heat.
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8
Scatter the figs and pears in an even layer around the pork and season the fruit with salt and pepper.
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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.
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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.
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11
Transfer the figs and pears to a serving bowl.
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12
To serve, cut the pork into 1/2-inch-thick slices, passing the figs and pears on the side.
