Pork Tenderloin With Pears and Shallots |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Bon Appetit Jan. 2010. Ingredients:
3 tablespoons olive oil |
2 garlic cloves, finely chopped |
1 tablespoon chopped fresh thyme plus fresh thyme sprig (to garnish) |
1 1/4 lbs pork tenderloin |
3 large shallots, each cut into 6 wedges through stem end, peeled |
3 unpeeled small bosc pears or 3 anjou pears, quartered, cored |
4 teaspoons butter, room temperature |
2 teaspoons all-purpose flour |
1 1/2 cups low sodium chicken broth |
3/4 cup pear nectar |
Directions:
1. Preheat oven to 475°F Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large 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.
2. 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).
3. 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.
4. Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
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