Smoky Roast Pork with Peaches and Plums

• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (1 pound) pork tenderloin, trimmed
• 2 teaspoons olive oil
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 3 peaches, halved, pitted and cut into 1/2" wedges
• 2 plums, halved pitted and cut into 1/2" wedges

1. Preheat the oven to 450°F. Spray a large rimmed baking pan with olive oil non-stick spray.

2. Combine the smoked paprika, thyme 1/2 teaspoon of the salt, and the pepper in a small bow.. Rub the spice mixture all over the pork. Put the pork in the pan and roast until a thermometer inserted in the center of the pork registers 160°F (medium), about 30 - 35 minutes.

3. Meanwhile, heat the oil in a large non-stick skillet set over medium-high heat. Add the shallots and garlic; cook, stirring, until softened, 1 - 2 minutes. Add the peaches, plums and the remaning 1/4 teaspoon of salt. Cook, stirring occasionally, until the fruit softens slightly, about 4 minutes. Remove the skillet from the heat. 

4. Transfer the pork to a cutting board adn cut into 8 slices. Arrange on a platter and spoon the fruit alongside.