
Pork Tenderloin with Pears and Shallots
Bon Appétit January 2010
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 teaspoons all purpose flour
1 1/2 cups low-salt chicken broth
3/4 cup pear nectar
Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over medium high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.
Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
Big Flavors Rating: 5 Stars
Pork tenderloin paired with fruit is a wonderful combination. It's like a hand in glove. Love it.
ReplyDeleteGlad you enjoyed the dish too.
Velva
30 minutes to make dinner. Two hungry 2 year olds. Neighbors coming to dinner. For some reason I thought I read peach (I'm clearly sleep deprived) and shallot. Peaches- check. Pears...ugh... Off to the store with two hungry 2 year olds. Final result: everyone loved it. Getting to the result: pork took 25 minutes to cook and the sauce took so long to reduce that I finally gave up and just poured what I had on top. It was still good. The only difference was that I added close to, or maybe 66%, of the requested butter. Overall this was a great dish and I'm so glad to have found it on your blog!
ReplyDeleteOn a separate note, I just read that you're pregnant! Congratulations!!! I won't even begin to tell you all the happiness being a mother will bring you because then I will start to cry.
So glad you liked it! I used soy butter when I made this (my husband is lactose intolerant) and it was great! So glad it worked for you, too :)
ReplyDeleteThanks for the kind words - I can't believe how fast pregnancy is flying by...this baby is going to be here before we know it! We're very excited to meet him or her!